Chicken, Rice and Mushroom Oven Bake |
A crisp garden salad or Cole slaw would round out this easy family-friendly
meal.
| 3 4 lbs. chicken, cup up, you can use all chicken breasts, if desired. |
1 Tbs. dried parsley |
| 2 Tbs. butter | 1 tsp. dried marjoram |
| 2 Tbs. cooking oil | 1 - 10.5 oz. can Cream of Chicken Mushroom soup |
| salt and pepper to taste | 1 2/3 cups water or chicken broth |
| 1 medium onion, diced | 1 1/2 cups Minute Rice |
| 8 oz. fresh mushroom, sliced OR 4 oz. can , drained |
Paprika |
In a large fry pan place the butter and oil. Brown the chicken pieces well, seasoning with salt and pepper; set aside. Sauté the onion and mushrooms until slightly tender. Add to pan parsley, marjoram, soup and water. Bring to the boil, mixing well. Butter a 13” x 9” baking dish. Place rice in dish. Pour over half the soup mixture and stir to moisten all rice. Place chicken pieces on top. Pour on remaining mixture. Sprinkle with paprika. Cover and bake at 350F. for 45 minutes to 1 hour. Check during baking time to see if you need to add a little water to rice. Serves 6.