Sunday chicken rice bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10 3/4-oz can of condensed cream of mushroom soup | |
| 1 | cup | Milk |
| 1 | Envelope onion soup mix | |
| 1 | 3-oz. can chopped mushrooms | |
| 1 | cup | Regular rice |
| 1 | 10-oz package frozen peas and carrots, thawed | |
| 3 | pounds | Broiler-fryer chicken, cut up |
| Paprika | ||
Directions
In bowl stir together mushroom soup, milk, dry onion soup mix, and undrained mushrooms. Reserve ½ cup of the soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture. Turn rice mixture into a 12x7 1/2x2-inch baking dish; arrange chicken pieces atop. Pour reserved soup mixture over chicken.
Sprinkle chicken pieces with paprika. Cover tightly with foil. Bake at 375 till rice is tender, 75 to 90 minutes.
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