Herbed Chicken-And-Rice Bake

Name: Herbed Chicken-And-Rice Bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 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 1/2 cups chicken broth; 1 (6 1/2 ounce) package quick-cooking wild rice mix; 1/2 teaspoon dried thyme; 1 (10 3/4 ounce) can cream of mushroom soup; 1 (8 ounce) can sliced water chestnuts

Submitted by TXOLDHAM

"Another one from my stash that I wanted to save. Originally came from Southern Living 2002. I think you could use a rotisserie chicken to save time."

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Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 4

ingredients

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 ¹⁄₂ cups chicken broth
1 (6 1/2 ounce) package quick-cooking wild rice mix
¹⁄₂ teaspoon dried thyme
1 (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) can sliced water chestnuts

directions

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