Serves: 4
Total Calories: 1,665
Preheat oven to 300°.
In a large bowl, mix soups and butter set one-third of the mixture aside. To mixture remaining in bowl, add converted rice, wild rice mix, wine, water, and 1/4 teaspoon paprika. Stir to combine. Spoon into a shallow 2 1/2 -quart casserole dish.
Spread water chestnuts over rice mixture. Remove skin from chicken if desired. Arrange chicken pieces in a single layer on top. Sprinkle with pepper. Coat chicken with reserved soup mixture. Sprinkle with paprika.
Cover and bake 2 hours. Uncover and bake 1/2 hour longer or until chicken is no longer pink when cut along bone and rice is tender.
*If rice mix contains a seasoning packet, add seasoning along with rice.
This Company Chicken and Rice recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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