Chicken and rice casserole

Yield: 4 servings

Measure Ingredient
3 pounds Chicken; cut up, skinned
1½ teaspoon Dried thyme leaves
1 teaspoon Paprika
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoons Vegetable oil
1 pounds Yellow onions; halved,sliced
2 tablespoons Minced fresh gingerroot
4 larges Cloves garlic; minced
¾ pounds Shiitake mushrooms; or regular mushrooms stemmed, halved, quartered if big
1 Yellow pepper; diced
3 cups Chicken broth
1½ cup Jasmine rice
651 xes Calories
46 xes G protein
76 xes G carbohydrate
17 xes G fat
101 xes My cholesterol
1213 xes Mg sodium

NUTRITIONAL INFORMATION/SERV

1. Place chicken in bowl. In cup, mix thyme, paprika, ½ t salt and ¼ t pepper; sprinkle over chicken. Turn to coat.

2. In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked.

From: McCalls September 1993

Happy Charring

~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60102 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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