Mrs. Schermerhorns Famous Chicken And Rice Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2/3 cup: UNCOOKED RICE, REGULAR
4 each: CHICKEN BREAST HALVES, SKIND
2 3/4 ounce: DURKEE FRENCH FRIED ONIONS,
1/3 cup: ITALIAN SALAD DRESSING,
1/2 tsp: ITALIAN SEASONING,
16 ounce: FROZEN COMBO VEGETABLES,
1 3/4 cup: PREPARED CHICKEN BOUILLON,
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
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