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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN RICE ROGER Recipe

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This recipe for CHICKEN RICE ROGER is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2 1/2 lb) fryer chickens
3/4 cup wild rice or white rice to taste salt and pepper
1 (3 ounce) can sliced mushrooms or 1 cup of fresh sliced mushrooms
1/4 cup butter
1 tablespoon onions
1 3/4 cups chicken broth (13 3/4 oz. can)
Directions:
Directions:
1. Rinse chicken and dust with flour.
2. Brown chicken in a little oil.
3. Spray a casserole dish lightly with Pam or cooking oil.
4. Put in rice, salt and pepper to taste, and strew onion about.
5. Add mushrooms, juice and all.
6. Arrange chicken artfully on top, pour the chicken broth over all. Dot with butter.
7. Cover and bake for 1 hour in a preheated 350 degree oven.
Personal Notes:
Personal Notes:
This recipe was an early favorite of Steve & Jan's, discovered in a cookbook they received as a wedding present from Aunt Shirley Karabian.

 

 

 

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