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    You are in: Home / Recipes / Chicken - Rice Roger Recipe
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    Chicken - Rice Roger

    Chicken - Rice Roger. Photo by HelenManfred

    1/1 Photo of Chicken - Rice Roger

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    Chef mariajane's Note:

    This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -

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    My Private Note



    Units: US | Metric


    1. 1
      Flour then brown chicken in a skillet with a little vegetable oil.
    2. 2
      While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
    3. 3
      Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

    Ratings & Reviews:

    • on March 23, 2012


      I don't have a lot of creative outlets with my busy lifestyle, so my favorite part is when I get to arrange the chicken artfully.

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    • on February 28, 2012


      My mom had the I Hate to Cook Cookbook when I was growing up, and this was one of the recipes that became a staple in our home. The recipe calls for the chicken to be floured & browned, but we've always skipped that step, seasoned the chicken to our taste and baked uncovered. The chicken gets nicely browned and the skin crisps perfectly without that extra step. We also ALWAYS double the rice portion of the recipe. It's so great for lunch the next day with or without chicken. :) Thanks for posting a family favorite!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken - Rice Roger

    Serving Size: 1 (255 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 669.0
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 10.5 g
    Cholesterol 191.2 mg
    Sodium 557.1 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 0.9 g
    Sugars 1.0 g
    Protein 43.2 g

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