Chicken Rice Roger Recipe 55

Steps:

• Flour then brown chicken in a skillet with a little vegetable oil.
• While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
• Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

Steps:

• In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy)., Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.

Steps:

• Rinse chicken and dust with flour.
• Brown chicken in a little oil.
• Spray a casserole dish lightly with Pam or cooking oil.
• Put in rice, salt and pepper to taste, and strew onion about.
• Add mushrooms, juice and all.
• Arrange chicken artfully on top, pour the chicken broth over all.
• Dot with butter.
• Cover and bake for 1 hour in a preheated 350 degree oven.

Steps:

• Flour and then brown the chicken in a little oil. While it browns, put the rice salt, and pepper in a greased casserole and strew the onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillion over it, and dot with the butter. Cover and bake at 350 degrees for an hour.

Steps:

• In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13x9-in. baking dish. Top with chicken; sprinkle with onion soup mix. , Cover and bake at 350° for 2 hours or until a thermometer reads 180° and rice is tender.