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Oven-Browned Chicken and Rice Recipe

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This recipe for Oven-Browned Chicken and Rice, by , is from Cresthill Baptist Church Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gloria Parker
Added: Sunday, March 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 fryer, cut up
1 cup long grain rice
1 1/2 cups water
4 bouillon cubes
1 stick butter
1 green pepper, chopped
1 onion, chopped
1 can mushrooms, drained.

Directions:
Directions:
Season chicken pieces with salt and pepper. Brown in butter. Remove chicken, add onion and bell pepper, saute. Remove from heat. Add mushrooms and bouillon. Add water and rice. Mix well. Pour into 13 x 9 casserole dish. Arrange browned chicken on top. Cover with foil Bake at 325 for 1 1/2 hours.

 

 

 

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