Herbed Chicken-And-Rice Bake

Another one from my stash that I wanted to save. Originally came from Southern Living 2002. I think you could use a rotisserie chicken to save time.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1 (4 lb)  roasting chickens, cut up
• 2  tablespoons butter (or margarine)
• 1 (8 ounce) package mushrooms, sliced
• 1  medium green bell pepper, chopped
• 2 1⁄2 cups chicken broth
• 1 (6 1/2ounce) package  quick-cooking wild rice mix
• 1⁄2 teaspoon dried thyme
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (8 ounce) can sliced water chestnuts

Directions

1. If using the whole, uncooked chicken, place in a slightly greased roasting pan and bake at 425 degrees for 20 minutes. Remove chicken and discard drippings.
2. Reduce oven to 350 degrees.
3. Melt butter in a large skillet and saute the mushrooms and bell pepper until tender.
4. Add the chicken broth, rice mix and thyme. Cook for 5 minutes.
5. Stir in the cream of mushroom soup and the water chestnuts.
6. Pour into roasting pan and top with the chicken.
7. Bake at 350 degrees for 45 minutes.