Wednesday, October 7, 2009

Simple Chicken-Rice Casserole

1 lg. chicken breast filet

½ cup of brown rice

1½ cups water

1 soft vegetable bullion square

1 cup of frozen mushrooms

Cut chicken into ¾" pieces.

Lightly sauté them until no longer pink.

Boil water and add bullion.

When stock is ready add mushrooms.

Let stand until mushrooms are thawed.

Meanwhile put rice (uncooked) in a covered casserole.

Spread chicken and pan drippings on top of rice.

Pour stock and mushrooms over everything.

Cover and bake for 1-1½ hours, depending on your oven.

When rice is ready the rest is done.

Let stand for ten minutes.

Serves 2-3 socially if salad & bread are included.

Otherwise one big appetite.

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