Sunday Chicken-Rice Bake
| 1 10 3/4-ounce can condensed cream of mushroom soup |
1 cup milk |
| 1 envelope onion soup mix |
1 3-ounce can chopped mushrooms |
| 1 cup regular rice | 1 10-ounce pkg. frozen peas & carrots, thawed |
| 1 2 1/2 to 3 pound ready to cook broiler-fryer chicken, cut up paprika |
In bowl, stir together mushroom soup, milk,
dry onion soup mix, & undrained mushrooms. Reserve
1/2 cup of the soup mixture & set aside. Stir uncooked
rice & thawed vegetables into remaining soup mixture.
Turn rice mixture into a 12 x 7 1/2 x 2 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 degrees till rice is
tender (about 1 to 1 1/2 hours).
Makes 4 to 6 servings.
