This recipe was copied from a recipe card that my Grandmother had written out for me as she had made it, still continuing to be a family favorite. So if you’re looking to warm up your kitchen these cooler days with a great tasting meal and wonderful smells, this will turn out to be a favorite for your family also.

Ingredients:

2 1/2 pound chicken fryer cut up or your choice of bone in chicken breasts, legs, thighs

Enough flour to coat chicken lightly

3/4 cup uncooked rice – not instant

Salt and pepper to taste

3 ounce can mushrooms – with liquid

1/2 stick butter for dotting the top of the dish, plus extra to brown chicken, and to grease casserole dish for baking

1 tablespoon grated sweet onion

2 chicken bouillon cubes dissolved in 1 3/4 cup hot water – or use broth

Directions:

Lightly flour and brown the chicken in a little butter. While it browns, put the rice in a greased casserole dish. Sprinkle the salt and pepper and grated onions over the rice, then add the mushrooms including the liquid. Arrange the browned chicken on top, skin side up, pouring the bouillon over the top and dotting with the butter.

Cover with foil and bake for an hour or until chicken is done in a 350-degree oven. I like to remove the foil the last five minutes. Enjoy!