Scrumptious Baked Chicken
Prep: 30 min
Cook: 90 min
Total: 120 min
Serves: 8
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Tender pieces of chicken meld beautifully with savory bread crumbs and a rich, creamy mushroom sauce in this delightful baked dish. The subtle hint of lemon adds a refreshing brightness, making it an ideal centerpiece for family gatherings or cozy weeknight dinners. This comforting meal balances heartiness with a touch of elegance, ensuring that everyone at the table will savor each flavorful bite. Whether you’re feeding a crowd or simply treating yourself, this scrumptious baked chicken is sure to impress.
Ingredients
Ingredients
- 4 to 5 Lb Stewing Chicken
- 2 Cups Bread Crumbs
- 1 1/2 Tsp Salt
- 1 Cup Packaged Precooked Rice
- 2 Tbsp Pimentos - Diced
- 4 - Egg - Well Beaten
- 1/2 Cup Butter (or Margarine)
- 1/4 Cup All-Purpose Flour
- 1/8 Tsp Paprika
- 1/4 Cup Cream
- 1/2 Tsp Parsley - Minced
- 8 Oz Mushrooms
- 1/2 Tsp Lemon Juice
Directions
Directions
- Simmer chicken in enough water to cover until tender.
- Remove chicken from broth; cool.
- Remove chicken from bones; cut into small pieces.
- Combine chicken with 3 cups chicken broth, bread crumbs, salt, rice, pimento and eggs; place in 9 x 13-inch baking dish.
- Bake at 325 degrees for 1 hour and 30 minutes.
- Melt butter in saucepan; stir in flour and paprika.
- Add cream, parsley, mushrooms, 2 cups chicken broth and lemon juice; cook, stirring, until thickened.
- Cut chicken mixture into squares; serve with mushroom sauce.
Nutrition
Per serving · 8 servingsCalories
450
Fat
25 g
Saturated fat
10 g
Carbohydrates
35 g
Sugar
2 g
Fiber
2 g
Protein
20 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 to 5 Lb Stewing Chicken
- 2 Cups Bread Crumbs
- 1 1/2 Tsp Salt
- 1 Cup Packaged Precooked Rice
- 2 Tbsp Pimentos - Diced
- 4 - Egg - Well Beaten
- 1/2 Cup Butter (or Margarine)
- 1/4 Cup All-Purpose Flour
- 1/8 Tsp Paprika
- 1/4 Cup Cream
- 1/2 Tsp Parsley - Minced
- 8 Oz Mushrooms
- 1/2 Tsp Lemon Juice
