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Chicken Rice Roger


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  • 2-1/2-pound chicken (or packages frozen breasts or thighs,thawed)
  • 3/4 cup uncooked rice
  • 1 Tablespoon grated onion (or half a garlic clove, minced)
  • 2 chicken-bouillon cubes dissolved in 1-3/4 cups water (or 2 teaspoon instant chicken bouillon)
  • salt, pepper
  • 3-ounce can mushrooms juice and all
  • 1/2 stick butter



Step 1

Flour and then brown the chicken in a little oil. While it browns, put the rice salt, and pepper in a greased casserole and strew the onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillion over it, and dot with the butter. Cover and bake at 350 degrees for an hour.


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