Prep 15 mins
Cook 1 hr
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.
- 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)
- 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.
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.
This recipe if from Peg Bracken's "I Hate to Cook Book" (1960). I love all her books and recipes! Just wanted to give credit where it is due.