Chicken Rice Roger Recipe 55

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CHICKEN - RICE ROGER



Chicken - Rice Roger image

This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -

Provided by Chef mariajane

Categories     One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 9

1/4 cup flour
2 tablespoons vegetable oil
2 1/2 lbs chicken thighs
3/4 cup uncooked rice
salt and pepper
1 tablespoon onion, grated
1/2 garlic clove, minced
1 (6 ounce) can mushrooms
2 chicken bouillon cubes, dissolved in 1 3/4 cups hot water

Steps:

  • Flour then brown chicken in a skillet with a little vegetable oil.
  • While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
  • Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

CHICKEN RICE ROGER



Chicken Rice Roger image

Elegant enough for a Dinner Party or Holiday Meal yet simple and quick to put together ahead of time. Recipe can easily be doubled or tripled as needed.

Provided by Judith N.

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (2 1/2 lb) fryer chickens
3/4 cup uncooked wild rice or 3/4 cup white rice
salt and pepper
1 (3 ounce) can sliced mushrooms
1/4 cup butter
1 tablespoon chopped onion
1 3/4 cups clear chicken broth (13 3/4 oz. can)

Steps:

  • Rinse chicken and dust with flour.
  • Brown chicken in a little oil.
  • Spray a casserole dish lightly with Pam or cooking oil.
  • Put in rice, salt and pepper to taste, and strew onion about.
  • Add mushrooms, juice and all.
  • Arrange chicken artfully on top, pour the chicken broth over all.
  • Dot with butter.
  • Cover and bake for 1 hour in a preheated 350 degree oven.

Nutrition Facts : Calories 909.7, Fat 51.1, SaturatedFat 18.3, Cholesterol 280.2, Sodium 663.9, Carbohydrate 23.8, Fiber 2.1, Sugar 1.6, Protein 84.8

CHICKEN RICE ROGER RECIPE - (5/5)



Chicken Rice Roger Recipe - (5/5) image

Provided by PRBixler

Number Of Ingredients 7

2-1/2-pound chicken (or packages frozen breasts or thighs,thawed)
3/4 cup uncooked rice
1 Tablespoon grated onion (or half a garlic clove, minced)
2 chicken-bouillon cubes dissolved in 1-3/4 cups water (or 2 teaspoon instant chicken bouillon)
salt, pepper
3-ounce can mushrooms juice and all
1/2 stick butter

Steps:

  • Flour and then brown the chicken in a little oil. While it browns, put the rice salt, and pepper in a greased casserole and strew the onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillion over it, and dot with the butter. Cover and bake at 350 degrees for an hour.

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