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Chicken Rice Roger Recipe

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This recipe for Chicken Rice Roger is from The Parish Palate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fryer chicken 2½ lbs., cut into serving pieces
small amount of cooking oil
¾ c. uncooked rice
½ tsp. salt
¼ tsp. pepper
3 oz. can of sliced mushrooms
1 T. grated onion (or ½ T. onion and 1 tsp. chopped garlic, mixed)
2 chicken boullion cubes dissolved in 1¾ c. hot water
½ stick butter
Directions:
Directions:
Flour the chicken pieces and brown them in a little oil. While they brown, put the rice, salt, and pepper in a buttered casserole and strew the grated onion about. Add the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillon over it, and dot with butter. Cover and bake at 350 degrees for about an hour, until rice is tender.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 30 min., including cooking time
Personal Notes:
Personal Notes:
This is from Peg Bracken's "I Hate to Cook" cookbook, part of my miniscule cooking dowry. I made it many times through the years!

 

 

 

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