| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Chicken, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
10 3/4-oz can of condensed cream of mushroom soup |
| 1 |
c |
Milk |
| 1 |
|
Envelope onion soup mix |
| 1 |
|
3-oz. can chopped mushrooms |
| 1 |
c |
Regular rice |
| 1 |
|
10-oz package frozen peas and carrots, thawed |
| 3 |
lb |
Broiler-fryer chicken, cut up |
|
|
Paprika |
INSTRUCTIONS
In bowl stir together mushroom soup, milk, dry onion soup 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 12x7 1/2x2-inch baking dish; arrange chicken pieces
atop. Pour reserved soup mixture over chicken. Sprinkle chicken pieces with
paprika. Cover tightly with foil. Bake at 375 till rice is tender, 75 to 90
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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