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Chicken Mushroom Soup and Rice


1 cup Long grain rice, Or Basmati rice 1 Chicken cut up Into serving pieces
1 cn Cream of Mushroom Soup Diluted with 1 can of milk
1/4 cup Dried mushrooms
1 tsp (to 2 tsp) curry powder
Paprika
Salt and pepper
Garlic powder

In a glass baking dish, put in the rice, then the dried mushrooms, diluted, mixed cream of mushroom soup, mixing rice and soup mixture well. Stir in one to two teaspoons of curry powder (depending upon your taste).

Season the chicken with garlic powder, salt and pepper to taste. Arrange the chicken pieces over the rice/soup mixture and sprinkle the tops of the chicken lightly with paprika.

Bake in a 350 degree F. oven for 45 to 60 minutes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.