Chicken Rice Roger Recipe

• 2 1/2 - 3 pound cut up fryer or possibly breasts, split
• 3/4 c. uncooked rice
• Seasoned salt & pepper
• Garlic to taste
• 1 tbsp. grated onion
• 3 ounce. can mushrooms & juice
• 2 teaspoon instant bouillon or possibly 2 chicken bouillon cubes dissolved in 1 3/4 c. water (wine may be substituted for part of liquid)
• 2 tbsp. butter

1. Flour and brown chicken parts in oil.
2. While browning, put rice into greased (Pam) baking dish and sprinkle with grated onion; add in mushrooms and juice; season with garlic, salt, pepper, etc.
3. (to taste).
4. Arrange chicken on top of rice.
5. Pour wine, chicken broth and/or possibly bouillon over top.
6. Dot with butter.
7. Cover tightly and bake 1 to 1 1/2 hrs or possibly till bubbly at 350 degrees.
8. Serves 6.

rice, salt, garlic, onion, mushrooms, instant bouillon, butter

Taken from cookeatshare.com/recipes/chicken-rice-roger-48541 (may not work)