Herbed Chicken-And-Rice Bake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Another one from my stash that I wanted to save. Originally came from Southern Living 2002. I think you could use a rotisserie chicken to save time. Ingredients:
1 (4 lb) roasting chickens, cut up |
2 tablespoons butter (or margarine) |
1 (8 ounce) package mushrooms, sliced |
1 medium green bell pepper, chopped |
2 1/2 cups chicken broth |
1 (6 1/2 ounce) package quick-cooking wild rice mix |
1/2 teaspoon dried thyme |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (8 ounce) can sliced water chestnuts |
Directions:
1. If using the whole, uncooked chicken, place in a slightly greased roasting pan and bake at 425 degrees for 20 minutes. Remove chicken and discard drippings.
2. Reduce oven to 350 degrees.
3. Melt butter in a large skillet and saute the mushrooms and bell pepper until tender.
4. Add the chicken broth, rice mix and thyme. Cook for 5 minutes.
5. Stir in the cream of mushroom soup and the water chestnuts.
6. Pour into roasting pan and top with the chicken.
7. Bake at 350 degrees for 45 minutes.
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