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Chicken Rice Roger Recipe

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This recipe for Chicken Rice Roger, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Turek
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs fryer (or 2 pkg frozen breasts or thighs thawed)
c uncooked rice
1 Tbsp grated onion (or Tbsp garlic clove minced)
2 chicken-bouillon cubes (or 2 tsp instant bouillon dissolved in 1 c water)
Salt and pepper to taste
3 oz can mushrooms
c butter

Directions:
Directions:
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 grated onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillon over it, and dot with the butter. Cover it. Bake at 350 for one hour.

 

 

 

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