Herbed Chicken-And-Rice Bake

• 1 (4 lb) roasting chickens, cut up
• 2 tablespoons butter (or margarine)
• 1 (8 ounce) package mushrooms, sliced
• 1 medium green bell pepper, chopped
• 2 12 cups chicken broth
• 1 (6 1/2 ounce) packagequick-cooking wild rice mix
• 12 teaspoon dried thyme
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) can sliced water chestnuts

1. If using the whole, uncooked chicken, place in a slightly greased roasting pan and bake at 425 degrees for 20 minutes.
2. Remove chicken and discard drippings.
3. Reduce oven to 350 degrees.
4. Melt butter in a large skillet and saute the mushrooms and bell pepper until tender.
5. Add the chicken broth, rice mix and thyme.
6. Cook for 5 minutes.
7. Stir in the cream of mushroom soup and the water chestnuts.
8. Pour into roasting pan and top with the chicken.
9. Bake at 350 degrees for 45 minutes.

roasting chickens, butter, mushrooms, green bell pepper, chicken broth, packagequickcooking wild rice mix, thyme, cream of mushroom soup, water chestnuts

Taken from www.food.com/recipe/herbed-chicken-and-rice-bake-308689 (may not work)