Categories: Poultry- Chicken

Ingredients

• 1 (4 lb.) whole chicken, cut up
• 2 Tbsp. butter or margarine
• 1 (8 oz.) pkg. sliced mushrooms
• 1 medium-size green bell pepper, chopped
• 2 1/2 cups chicken broth
• 1 (6.5 oz.) pkg. bell pepper, chopped
• 2 1/2 cups chicken broth
• 1 (6.5 oz.) pkg. quick-cooking wild rice mix
• 1/2 tsp. dried thyme
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (8 oz.) can sliced water chestnuts

Directions

1. Place chicken in a lightly greased 13 × 9-inch

2. roasting pan.

3. Bake at 425 degrees for 20 minutes. Remove chicken, discarding drippings in pan. Reduce oven temperature top 350 degrees.
4. Melt butter in a large skillet over medium heat. Add sliced mushrooms and chopped bell pepper; saute 5 minutes or until tender. Stir in chicken broth, rice mix, and thyme; cook 5 minutes. Stir in cream of mushroom soup and water chestnuts. Pour mixture into roasting pan; top with chicken.
5. Bake at 350 degrees for 45 minutes.

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