Ingredients
- 1 stewing chicken
- 1 cube oleo
- 2 c rice
- 4 twists vermicelli, broken fine
- 1 tsp rosemary
- 1 Tbsp minced onion
Instructions
- Cook 1 stewing chicken until tender, pick from bones.
- In a heavy skillet melt butter, rice and vermicelli. Brown lightly.
- Place in large baking dish with rosemary and onion.
- Spread chicken pieces over rice and vermicelli mixture. Cover with broth to at least ½" over top.
- Place in 350 degrees oven for 30 minutes
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