Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Chicken Rice Roger

By

Google Ads
Rate this recipe 4/5 (2 Votes)

Ingredients

  • 2-1/2-pound chicken (or packages frozen breasts or thighs,thawed)
  • 3/4 cup uncooked rice
  • 1 Tablespoon grated onion (or half a garlic clove, minced)
  • 2 chicken-bouillon cubes dissolved in 1-3/4 cups water (or 2 teaspoon instant chicken bouillon)
  • salt, pepper
  • 3-ounce can mushrooms juice and all
  • 1/2 stick butter

Details

Preparation

Step 1

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 onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillion over it, and dot with the butter. Cover and bake at 350 degrees for an hour.

You'll also love

Review this recipe

Santa Fe Chicken & Rice Chicken Ala King over Rice