Sunday Chicken Rice Bake
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Onion soup mix||1 Tablespoon (1 Envelope)|
|Canned chopped mushrooms||3 Ounce (1 Can)|
|Regular rice||1 Cup (16 tbs)|
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
|Broiler fryer chicken||3 Pound, cut up (Ready To Cook)|
In bowl stir together mushroom soup, milk, dry onion soup mix, and undrained mushrooms.
Reserve 1/2 cup of the soup mixture and set aside.
Stir uncooked rice and 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° till rice is tender, 1 1/4 to 1 1/2 hours.