Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | LONG GRAIN WHITE RICE |
½ cup | SLICED WATER CHESTNUTS |
2 eaches | CARROTS, DICED |
10 ounces | FROZEN PEAS |
1 3/16 ounce | ONION SOUP MIX |
3 cups | CHICKEN BROTH |
2½ pounds | CHICKEN, CUTUP |
IN A 9 X 13 BAKING DISH, PLACE RICE, WATER CHESTNUTS, CARROTS, PEAS, AND SOUP MIX. POUR BROTH OVER AND PLACE CHICKEN PIECES ON TOP. COVER AND BAKE AT 350 DEG F FOR 1 HOUR AND 5 MINUTES. REMOVE COVER AND BAKE 10 MINUTES LONGER.