Chickeny Rice Bake Recipe

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This recipe for Chickeny Rice Bake is from Sinto Senior Center 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: Casseroles

Ingredients:	Ingredients: 1 can (10 3/4 oz) cream of mushroom soup 1 cup milk 1 envelope (1 oz) onion soup mix 1 can (3 oz) sliced mushroom, undrained 1 cup uncooked long grain rice 1 pkg (10 oz) frozen peas and carrots, thawed 1 fryer chicken, cut in pieces 1/2 tsp paprika

Directions:	Directions: 1) Preheat oven to 375 degrees. 2) In a medium bowl, combine soup, milk, soup mix, and mushrooms. Stir until blended. Reserve 1/2 cup of the mixture. Stir rice and thawed vegetables into remaining mixture. 3) Spoon vegetable mixture into a 13 x 9 x 2-inch baking pan. Arrange chicken pieces on top. Pour reserved 1/2 cup soup mixture over chicken. Sprinkle paprika over all. Bake 1 - 1 1/2 hours or until rice is tender and chicken is cooked through.

Number Of Servings:	Number Of Servings: 4

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Chickeny Rice Bake Recipe

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