Chicken and Rice Casserole

Yield: 4 Servings
3 lb Chicken; cut up, skinned
1 1/2 t Dried thyme leaves
1 t Paprika
1 t Salt
1/2 t Pepper
2 T Vegetable oil
1 lb Yellow onions; halved,sliced
2 T Minced fresh gingerroot
4 lg Cloves garlic; minced
3/4 lb Shiitake mushrooms; or
3/4 lb -regular mushrooms stemmed,
- halved, quartered if big
1 Yellow pepper; diced
3 c Chicken broth
1 1/2 c Jasmine rice
----------------NUTRITIONAL INFORMATION/SERV---------------------
x Calories x G protein x G carbohydrate x G fat x My cholesterol x
Mg sodium
Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4
t pepper; sprinkle over chicken. Turn to coat.
In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3
to 4 minutes each batch, removing chicken to plate after browning. To
drippings in pan, add onions; saute 1 minute. Add remaining
ingredients and remaining salt and pepper. Mix; top with chicken.
Cover; bake 35 to 40 minutes or until chicken and rice are cooked.

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