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Prep 20min
Total1hr50min
Ingredients7
Servings6
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Ingredients
1
(6-oz.) pkg. long-grain and wild rice
3
to 3 1/2-lb. cut-up frying chicken, skinned if desired
1
cup sliced celery
1
(4 1/2-oz.) jar whole mushrooms, drained
2
cups water
1
(10 3/4-oz.) can condensed cream of chicken or cream of celery soup
Paprika
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Steps
1
Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet. Arrange chicken pieces over rice. Spoon celery and mushrooms around chicken.
2
In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables. Sprinkle chicken with paprika. Cover with foil.
3
Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.
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Swap the condensed cream of chicken or cream of celery soup for condensed cream of mushroom soup, if desired.
This meal would taste great with a green salad and a loaf of Pillsbury™ French bread on the side.
This recipe is a great choice for entertaining because, once prepped and in the oven, the rest takes care of itself—leaving you with less time spent in the kitchen and more time with your guests.
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