Price Each: $8.49USD
1 whole chicken cut up 1/3 cup butter or margarine 1 1/2 cups quick cooking rice 1 1/2 cups boiling water 1 egg, slightly beaten 3/4 cut grated cheddar cheese 1/2 pound fresh mushrooms, sliced 1 can (10 1/2ozs) condensed cream of mushroom soup 1/2 cup sherry 1/2 tsp salt 1 tsp paprika 1 tsp dried parsley Preheat oven to 350 degrees 1. In a large heavy skillet heat butter, over medium heat, about 3 mins. 2. Add chicken pieces and cook, turning to brown. 3. Meanwhile, put rice in medium shallow baking dish; add boiling water and let stand 10 mins. 4. Add beaten egg and grated cheese to rice; mix gently. 5. Arrange chicken on top of rice. 6. Cook mushrooms, over medium heat, about 3 mins in skillet previously used for chicken. 7. Add soup, sherry, salt, paprika and parsley; heat until bubbly. 8. Pour over chicken and rice. 9. Bake for 1 hour, or until rice and chicken are tender. Servings: 4 - 5