Chicken and Rice Casserole

• 4 pound chicken
• 1 can mushrooms drained
• 1 x salt
• 4 tablespoons butter cut into small pieces
• 1 x black pepper
• 3 cups chicken broth boiling
• 1 each onions mild, peeled, chopped
• 1 cup rice long-grain, uncooked

1. Preheat oven to 350F (180C).
2. Place half of the chicken in a Dutch oven.
3. Cover with the onions, mushrooms and half of the butter.
4. Cover with remaining chicken, season, and dot with butter.
5. Cover and bake for about 45 minutes.
6. Remove chicken pieces, add rice and stir into cooking fat.
7. Add the boiling stock.
8. Place chicken over mixture.
9. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.

chicken, mushrooms, salt, butter, black pepper, chicken broth boiling, onions, rice

Taken from recipeland.com/recipe/v/chicken-rice-casserole-33197 (may not work)