You are here

Chicken Stuffed With Rice

American.Kitchen's picture
Ingredients
  Cream of mushroom soup 3⁄4 Cup (12 tbs)
  Chicken broth 1 Cup (16 tbs)
  Instant rice 1 Cup (16 tbs)
  Salt To Taste
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chickens 6 Pound (2 Chicken, 3 Pound Each)
  Thinly slivered orange peel 2 Tablespoon
  Orange juice 1⁄4 Cup (4 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Ginger 1⁄4 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
Directions

Combine soup, chicken broth, rice, salt and butter in saucepan; cover.
Cook according to package directions for rice; let stand for 15 minutes.
Stuff chickens loosely with part of the rice mixture; place in shallow roasting pan.
Bake at 350 degrees for 1 hour.
Spoon remaining rice mixture around chickens; bake for 30 minutes.
Combine orange peel, orange juice, corn syrup, ginger and monosodium glutamate; brush on chickens.
Bake for 15 minutes longer; let chickens stand for about 15 minutes before carving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken

Rate It

Your rating: None
4.21875
Average: 4.2 (16 votes)