Chicken and Rice
Instructions:
- 1 whole fryer, cut up
- 1/2 stick butter
- 1 – 4oz can mushrooms (save liquid)
- 4 large onions, chopped
- 2 chicken bouillon cubes
- 1 cup regular uncooked rice
- Brown chicken in butter.
- In an oven proof pan, add 2 chicken bouillon cubes that has been dissolved in 1 cup of hot water. Add onions and mushrooms.
- Cover with foil. Bake at 350 o for 1 1/2 hours.
- Skim off the fat.
- Add water to the saved mushroom juice up to 1 1/2 cups. And add to the pan.
- Add rice and butter. Continue cooking for about 1 hour, adding water when necessary.