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SUNDAY CHICKEN-RICE BAKE

Contributed by Linda

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1 can cream of mushroom soup

1 cup milk

1 envelope onion soup mix

1 3-oz can chopped mushrooms

1 cup regular rice

1 10-oz package frozen peas and carrots, thawed

1 cut-up chicken
Or whatever pieces your family enjoys;
we used chicken breasts.

Paprika



Stir together soup, milk, onion soup mix,
and undrained mushrooms.

 Reserve 1/2 cup of the soup mixture and set aside.

 Stir uncooked rice and thawed vegetables
into remaining soup mixture.

Turn rice mixture into a
12x7-1/2x2-inch baking dish.

Arrange chicken pieces on top.

 Pour reserved soup mixture over chicken.

 Sprinkle with paprika.

 Cover tightly with foil.

 Bake at 375 degrees till rice is tender,
1-1/4 to 1-1/2 hours.

 Makes 4 to 6 servings.


The recipe calls for frozen peas and carrots, but I think it would
still be good if you substitute corn.  It is really simple to put
together.  We had this quite often after Saturday evening Mass
since it could bake while we were gone.