Recipe by Judith N.
Elegant enough for a Dinner Party or Holiday Meal yet simple and quick to put together ahead of time. Recipe can easily be doubled or tripled as needed.
Top Review by Lorac
This easy recipe turned out exactly as I hoped it would. I had a craving for chicken that tasted like chicken and rice with a dominant chicken flavor, no sauce, herbs or spices. Just old fashion simple cooking. This was "simply" wonderful. The amount of butter was a bit decadent but combined with the other ingredients and chicken juices - well, there were only 2 of us and most of the rice disappeared. I used boneless, skinless chicken breasts and the only changes I made were the result of feeblemindness. After adding the broth, I realized that I had used a "parboiled" rice and resigned my self to having mush at the end of the cooking time. I was so upset with myself that I forgot the cover. The good news, after one hour, I had perfectly cooked rice with a roasted chicken flavor. Next time I will use skin on bone in chicken for even more flavor and I will try to pay attention to what I am doing. Thanks Tweeky, it's a keeper.
- 1 (2 1/2 lb) fryer chickens
- 3⁄4 cup uncooked wild rice or 3⁄4 cup white rice
- salt and pepper
- 1 (3 ounce) can sliced mushrooms
- 1⁄4 cup butter
- 1 tablespoon chopped onion
- 1 3⁄4 cups clear chicken broth (13 3/4 oz. can)
Directions See How It's Made
- Rinse chicken and dust with flour.
- Brown chicken in a little oil.
- Spray a casserole dish lightly with Pam or cooking oil.
- Put in rice, salt and pepper to taste, and strew onion about.
- Add mushrooms, juice and all.
- Arrange chicken artfully on top, pour the chicken broth over all.
- Dot with butter.
- Cover and bake for 1 hour in a preheated 350 degree oven.