Recipe: McCall's Chicken and Rice Casserole (using mushrooms, peas and green beans)

MCCALL'S CHICKEN AND RICE CASSEROLE

3 pounds whole chicken no-skin, cut up
1 1/2 teaspoons dried thyme leaves, crumbled
1 teaspoon paprika
1 1/4 teaspoons salt, divided use
1/2 teaspoon ground black pepper, divided use
2 tablespoons vegetable oil
1 pound yellow onions, halved and sliced
2 carrots, halved lengthwise, sliced
2 tablespoons minced fresh gingerroot
4 large cloves garlic, minced
3/4 pound shiitake mushrooms, stemmed and quartered or regular mushrooms
1/2 pound green beans, trimmed
1 red bell pepper, cored, seeded, diced
1 cup frozen green peas
3 cups chicken broth
1 1/2 cups jasmine rice or regular white rice

Preheat the oven to 375 degrees F.

Place chicken pieces in a large bowl.

In a small bowl, combine the thyme, paprika, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Sprinkle the thyme mixture over the chicken; turn to coat.

In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches and brown, 3 to 4 minutes each batch; remove the chicken to a plate after browning.

To the drippings in the pan, add the onions and carrots and saute for 1 minute.

Add the ginger, garlic, mushrooms, green beans, sweet red pepper, peas, chicken broth, jasmine rice or regular rice, and the remaining salt and black pepper to the pan. Top with the chicken. Cover.

Bake the chicken for 35 to 40 minutes or until the chicken and rice are cooked and the liquid is absorbed.

Makes 6 servings
Source: McCall's Best One-Dish Meals by the Editors of McCall's magazine