Shelly's Recipe

CHICKEN, RICE AND MUSHROOM BAKE

Category: Casseroles - Chicken and Turkey

3-4 lbs chicken cut up and seasoned with salt and pepper
1 tbsp dried parsley
2 tbsp butter
1 tsp dried marjoram and Cavender’s Greek Seasoning
2 tbsp cooking oil
1 can cream of chicken mushrooms soup
Salt and pepper, to taste
1 2/3 cups water or chicken broth
1 medium onion, diced
1 1/2 cups instant rice
8 oz mushrooms, sliced
Paprika

Preheat oven to 350. Butter a 13x9 inch baking pan; set aside.

In a large fry pan, heat oil and butter. Brown seasoned chicken; set aside. Saute onions and mushrooms until slightly tender. To pan, add seasonings, soup and liquid. Bring to a boil, mixing well.

Stir the rice and half the soup mixture together and pour into the prepared pan. Top with chicken pieces and pour remaining soup mixture over chicken. Sprinkle with paprika. Cover and bake for 45 minutes to 1 hour. (If needed add additional liquid if it becomes too dry.) Serves 6