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SUNDAY CHICKEN-RICE BAKE 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 c. milk 1 envelope onion soup mix 1 (3 oz.) can chopped mushrooms 1 c. rice 1 (10 oz.) pkg. frozen peas and carrots, thawed 1 (2 1/2 to 3 lb.) ready-to-cook broiler-fryer chicken, cut up paprika In a bowl, stir together mushroom soup, milk, onion mix and undrained mushrooms. Reserve 1/2 cup of the soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture. Turn rice mixture into a 12 x 7 1/2 x 2-inch baking dish. Arrange chicken pieces atop. Pour re- served soup mixture over chicken; sprinkle with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender (1 1/4 to 1 1/2 hours). This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |