Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | 10 3/4-oz can of condensed cream of mushroom soup |
1 cup | Milk |
1 \N | Envelope onion soup mix |
1 \N | 3-oz. can chopped mushrooms |
1 cup | Regular rice |
1 \N | 10-oz package frozen peas and carrots, thawed |
3 pounds | Broiler-fryer chicken, cut up |
\N \N | Paprika |
In bowl stir together mushroom soup, milk, dry onion soup mix, and undrained mushrooms. Reserve ½ cup of the soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture. Turn rice mixture into a 12x7 1/2x2-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 till rice is tender, 75 to 90 minutes.