Chicken and Rice
1 whole fryer, cut up
1/2 stick butter
1 – 4oz can mushrooms (save liquid)
4 large onions, chopped
2 chicken bouillon cubes
1 cup regular uncooked rice
Brown chicken in butter. In an oven proof pan, add 2 chicken bouillon cubes that has been dissolved in 1 cup of hot water. Add onions and mushrooms. Cover with foil. Bake at 350 C for 1 1/2 hours. Skim off the fat. Add water to the saved mushroom juice up to 1 1/2 cups. And add to the pan. Add rice and butter. Continue cooking for about 1 hour, adding water when necessary.
Gary Allen
- Kentucky Fried Chicken (0.500)
- Red Lobster’s Biscuits (0.500)
- Sonic Cherry Limeade (0.500)
- Wendy’s Chili (0.500)
- Skillet Vegetables & Smoked Sausage (0.500)
- Lumbercamp Falls Skillet (0.500)
- Burgers ‘N’ Vegetables (0.500)
- Pork Chop Skillet Meal (0.500)
- Granny’s Vegetables & Hamburger Casserole (0.500)
- Hamburger Spaghetti (0.500)
- Italian Spaghetti (0.500)
- Jon’s Lasagna (0.500)
- Macaroni Bake (0.500)
- Italian Dinner (0.500)
- Asian Beef and Noodles (0.500)
- Swiss Noodle Bake (0.500)
- Goldenrod (0.500)
- Potato Casserole (0.500)
- Chicken Casserole (0.500)
- Mexican Casserole (0.500)
- Next Day Enchiladas (0.500)
- Tamale Pie (0.500)
- Macaroni Beef Skillet Dinner (0.500)
- Souper Skillet Pasta (0.500)
- Mom’s Goulash (0.500)
- Dutch Style Beef and Cabbage (0.500)
- Sweet and Sour Meatballs (0.500)
- Italian Chile (0.500)
- Chili Beef with Rice (0.500)
- Spanish Rice (0.500)