Mrs. Schermerhorns Famous Chicken & Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: UNCOOKED RICE, REGULAR
2 3/4 ounce: DURKEE FRENCH FRIED ONIONS,
1/2 tsp: ITALIAN SEASONING,
1 3/4 cup: PREPARED CHICKEN BOUILLON,
4 each: CHICKEN BREAST HALVES, SKIND
1/3 cup: ITALIAN SALAD DRESSING,
16 ounce: FROZEN COMBO VEGETABLES,
Directions:
COMBINE RICE, 1/2 HALF THE ONIONS AND THE ITALIAN SEASONING IN A 9 X
13" BAKING DISH. POUR BOUILLON OVER THE RICE MIXTURE. ARRANGE THE
CHICKEN ON THE TOP. POUR THE SALAD DRESSING OVER THE TOP OF THE DISH.
BAKE, COVERED FOR 30 MINUTES AT 4000F. PLACE VEGETABLES AROUND THE
CHICKEN PIECES, COVERING THE RICE. BAKE, UNCOVERED FOR 20 TO 25
MINUTES MORE OR UNTIL COOKED THROUGH. TOP CHICKEN WITH REMAINING
ONIONS; BAKE UNCOVERED 1 TO 3 MINUTES LONGER.
Source from luhu.jp
13" BAKING DISH. POUR BOUILLON OVER THE RICE MIXTURE. ARRANGE THE
CHICKEN ON THE TOP. POUR THE SALAD DRESSING OVER THE TOP OF THE DISH.
BAKE, COVERED FOR 30 MINUTES AT 4000F. PLACE VEGETABLES AROUND THE
CHICKEN PIECES, COVERING THE RICE. BAKE, UNCOVERED FOR 20 TO 25
MINUTES MORE OR UNTIL COOKED THROUGH. TOP CHICKEN WITH REMAINING
ONIONS; BAKE UNCOVERED 1 TO 3 MINUTES LONGER.
Source from luhu.jp