Baked Chicken and Rice w/Mushrooms
A one-pan baked casserole of chicken pieces layered over long-grain and wild rice with fresh mushrooms in a cream of chicken soup sauce.
Directions
- Heat oven to 325 degrees.
- Spread rice in roasting pan; reserve seasoning packet. Top rice with chicken. Sprinkle with dry soup mix and mushrooms. Spoon condensed soup over rice and chicken. Sprinkle herbs from rice mix over all. Pour water over ingredients. Cover.
- Bake 2-2 1/2 hours. Don't open or stir until cooking is over.
- Heat the oven to 325 degrees.
- Spread the rice in a roasting pan; reserve the seasoning packet from the rice mix.
- Top the rice with the chicken.
- Sprinkle the dry onion soup mix and the mushrooms over the chicken.
- Spoon the condensed cream of chicken soup over the rice and chicken.
- Sprinkle the herbs from the reserved rice seasoning packet over everything.
- Pour the water over the ingredients and cover.
- Bake 2 to 2 1/2 hours. Do not open or stir until cooking is over.
Goes well with
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