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Chicken Rice Roger Recipe

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This recipe for Chicken Rice Roger is from The Hart 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:  
2½ lbs fryer (or 2 pkg frozen breasts or thighs thawed)
¾ c uncooked rice
1 Tbsp grated onion (or ½ Tbsp garlic clove minced)
2 chicken-bouillon cubes (or 2 tsp instant bouillon dissolved in 1¾ c water)
Salt and pepper to taste
3 oz can mushrooms
¼ 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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