Herbed Chicken and Rice Bake Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 whole - 3-4 lb. fresh chicken, Cut into pieces
  • 2 tablespoons - Butter
  • 1 packages - 8-0z. fresh mushrooms, Sliced
  • 1 whole - Medium-size bell pepper, Chopped
  • 2 1/2 cups - Chicken broth
  • 1 boxes - 6.5-oz Box of wild rice mix
  • 1 cans - 10.75-oz. Cream of mushroom soup
  • 1 cans - 8-oz. Sliced water chestnuts, Drained
  • Directions:

    1. Bake chicken in lightly greased baking dish at 425 for 20 min. Remove chicken and discard drippings. Reduce oven to 350.

    2. In large skillet, melt butter over medium heat. Add mushrooms and bell pepper; saute 5 min or until tender. Stir in chicken broth and rice mix; cook 5 minutes.

    3. Stir in mushroom soup and water chestnuts. Mix well.

    4. Pour mixture into a large baking dish suitable for serving and top w/ chicken. Bake for 45 minutes.

    Brief Description

    Easy casserole!

    Main Ingredient:


    Category:  Casseroles

    Cuisine:  American


    SA Express newspaper

    Posted By:


    Posted On:

    October 6, 2012

    Print Recipe

    Speak Your Mind