In bowl, stir together soup, milk, dry onion soup mix, undrained mushrooms and teriyaki sauce. Reserve 1/2 cup of the soup mixture and set aside. Stir uncooked rice, water chestnuts and thawed broccoli into remaining soup mixture. Turn rice mixture into a 129x baking dish; arrange chicken pieces on top.
Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika. Cover tightly with foil. Bake at 375 F. until rice is tender, about 1 1/4-1 1/2 hours. Makes 4 servings.
By Robin from Washington, IA
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