Chicken Rice Bake

Name: Chicken Rice Bake
Ingredients: 1 (10 3/4 oz.) can cream of mushroom soup; 1 c. milk; 1 (1 oz.) envelope onion soup mix; 1 (3 oz.) can sliced mushrooms (undrained); 1 c. uncooked long grain rice; 1 (10 oz.) pkg. frozen peas and carrots, thawed; 1 fryer chicken, cut in pieces; 1/2 tsp. paprika

8 ingredients

9 steps

Ingredients

1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk
1 (1 oz.) envelope onion soup mix
1 (3 oz.) can sliced mushrooms (undrained)
1 c. uncooked long grain rice
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 fryer chicken, cut in pieces
1/2 tsp. paprika

Directions

1

Preheat oven to 375°.
2

In medium bowl, combine soup, milk, soup mix and mushrooms.
3

Stir until blended.
4

Reserve 1/2 cup of the mixture.
5

Stir rice and thawed vegetables into remaining mixture.
6

Spoon vegetable mixture into 13 x 9 x 2-inch baking pan. Arrange chicken pieces on top.
7

Pour reserved 1/2 cup soup mixture over chicken.
8

Sprinkle paprika over all.
9

Bake 1 to 1 1/2 hours or until rice is tender and chicken is cooked through. Makes 4 servings.