Directions
- 1Put rice in a baking dish.
- 2Add mushrooms.
- 3Mix one can of French onion soup with two cans of beef consommé soup.
- 4Pour the mixture over the rice and mushrooms.
- 5Melt a stick of butter.
- 6Pour the melted butter evenly over the rice, mushrooms, and soup mixture.
- 7Add a cup of grated Parmigiano-Reggiano cheese.
- 8Place seasoned chicken pieces on top of the mixture.
- 9Cover the baking dish tightly with aluminum foil.
- 10Bake at 400 until the chicken is cooked and slightly browned.
- 11Remove from the oven, remove the aluminum foil, and let it sit for a few minutes to slightly brown.
- 12Serve and garnish with extra Parmigiano-Reggiano and green onions.
Ingredients
- 2 cups rice
- 1 cup mushrooms
- 1 can French onion soup
- 2 cans beef consommé soup
- 1 stick butter
- 1 cup Parmigiano-Reggiano cheese
- 8 pieces chicken
- 1 tablespoon paprika
- 1 tablespoon complete seasoning
- 1 tablespoon green onions
Equipment
baking dishmeasuring cupcan openersmall bowlaluminum foil
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