Chicken - Rice Roger

"This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -"
photo by HelenManfred photo by HelenManfred
photo by HelenManfred
Ready In:




  • Flour then brown chicken in a skillet with a little vegetable oil.
  • While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
  • 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.

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  1. Mom2Matahna
    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!!
  2. HelenManfred
    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.
  3. J M.4128
    I was raised on this, we had this weekly growing up. Mom switched out the chicken for pork chops, added pineapple, sometimes sliced apples. She tried it once with Spam, not so good. She loved Peg Bracken’s I Hate To Cookbook.


    i would but rice on the bottom of the pan and add chicken broth to moisturize the chicken and rice and add mushrooms at the end


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