CHICKEN AND MUSHROOM BAKED RICE
|| MAGNOLIA CHICKEN STATION VANILLA CHICKEN FINGERS
|| MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL for frying
|| cooked leftover rice
|| condensed cream of mushroom soup
|| grated MAGNOLIA QUICKMELT CHEESE
Makes 3 servings.
- Deep fry chicken fingers in hot oil until golden brown. Drain oil on paper towels.
- Top fried chicken fingers on top of rice then pour condensed cream of mushroom over chicken.
- Top with cheese. Bake in the oven set at 350°F until cheese melts and browns slightly.