CHICKEN AND MUSHROOM BAKED RICE


Ingredients:

9 pc MAGNOLIA CHICKEN STATION VANILLA CHICKEN FINGERS
2 cups MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL for frying
3 cups cooked leftover rice
1 can condensed cream of mushroom soup
1 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Deep fry chicken fingers in hot oil until golden brown. Drain oil on paper towels.
  2. Top fried chicken fingers on top of rice then pour condensed cream of mushroom over chicken.
  3. Top with cheese. Bake in the oven set at 350°F until cheese melts and browns slightly.
Makes 3 servings.

More Madalicious Things For You