Rice and Stuffing Bake

1. 1

   Pre-make your cream of mushroom soup in a medium bowl with 1 cup water.

2. 2

   In a medium sauce pan melt butter till bubbly.

3. 3

   Add onion and cook for about one minute or until tender and clear.

4. 4

   Add rice and stir and cook for approximately two minutes.

5. 5

   Add two cups cream of mushroom soup.

6. 6

   Add chicken bouillon cube.

7. 7

   Bring to a boil and reduce heat to low cover and cook for up to 15 min, stir after 10 to check for doneness

8. 8

   In a medium sauce pan cook your chicken stuffing according to package directions.

9. 9

   In a one quart casserole or baking dish combine your mushroom rice and stuffing.

10. 10

    Top with cheese.

11. 11

    Cover lightly and bake at 400 for 20 min or until bubbly.

No additional tips available.