Chicken Paella#2
Yield
4 servingsPrep
15 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chicken
fryer, cut up |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | can |
green peas
drained |
*
|
| 1 | Pack |
long grain rice
|
*
|
| 1 | can |
mushrooms
sliced, drained |
*
|
| 1 | package |
onion soup mix
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chicken
fryer, cut up |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 355 | ml |
chicken broth
|
|
| 1 | can |
green peas
drained |
*
|
| 1 | Pack |
long grain rice
|
*
|
| 1 | can |
mushrooms
sliced, drained |
*
|
| 1 | package |
onion soup mix
|
*
|
Directions
Brown chicken in oil.
Season with salt and pepper. Mix remaining ingredients, spread in casserole.
Top with chicken, sprinkle with paprika.
Cover and bake at 350℉ (180℃) about 1½ hours.
