January 20, 2011

Yummy Chicken & Rice

1 fryer chicken, cut in pieces
¼ c Bisquick baking mix
1 tsp salt
¼ tsp pepper
½ tsp paprika
¼ c margarine
2 c uncooked rice
4 c boiling water
6 chicken flavored bouillon cubes

Combine Bisquick, salt, pepper, and paprika in large Ziploc bag. Add chicken pieces one at a time and shake to coat. In 9 x 13 pan, melt margarine in 400˚ oven. Add chicken pieces and bake for 20 minutes. Remove chicken from pan. Boil water and bouillon together. Place rice in same pan used for chicken earlier. Pour water mixture over rice. Put chicken on top. Bake 40 minutes.

Kathee Jefferson

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