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Savory Chicken and Rice


Serves/Makes:8 or more

  • 1 6 oz (168 grm). pkg. Uncle Ben's "original" herb seasoned long grain and wild rice mix (not quick cooking)
  • 8 or more chicken legs and/or thighs, skin removed
  • 2 tbsp (30 ml) butter
  • 3/4 cup (175 ml) dry vermouth
  • 1/2 lb (.2 kg). sliced mushrooms
  • 1/2 cup (125 ml) sliced celery
  • 1/4 cup (60 ml) chopped onion
  • 1 clove garlic, minced
  • 1 can cream of mushroom or cream of chicken soup
  • salt and pepper, to taste
  • 2 tbsp (30 ml) chopped parsley, approx.
  • Preheat oven to 350 degrees (175 C.).
  • Pre-cook rice on stovetop according to package directions.
  • Melt butter in large skillet.
  • Brown chicken pieces and remove from pan. (Chicken will finish cooking in the oven.)
  • Deglaze pan with vermouth--pour vermouth in while pan is still over heat and scrape all chicken bits from bottom of pan as it simmers.
  • Stir soup in until smooth (a whisk works well for this).
  • Add mushrooms, celery, onion and garlic and cook until celery is crisp tender.
  • Add salt and pepper to taste (if desired).
  • Cover bottom of 3 quarts (2850 ml) baking dish with cooked rice.
  • Place browned chicken pieces in a single layer on rice.
  • Pour soup and vegetable mixture over chicken.
  • Cover and bake for 25 minutes.
  • Uncover and bake for 20 to 30 minutes more. Do not allow chicken and rice to dry out.
  • Sprinkle chopped parsley on top to garnish.
If doubling recipe I use 1 can of mushroom and one can of chicken soup.

Rice may be cooked a day in advance and refrigerated. Use a different mix if you have a favorite brand.

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