| SHORT-CUT PAELLA |
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Makes 6 servings12 chicken pieces 1/3 cup CRISCO Salt and pepper 1-1/2 cups chicken broth 8 ounces shelled shrimp, cooked and chilled or 2 cans (4-1/2 ounces each) shrimp, drained 1 cup frozen peas 1 package (6 or 7 ounces) saffron rice mix 1 can (3 ounces) sliced mushrooms, drained 1/2 envelop (1/4 cup) onion soup mix Advance Preparation: In skillet, brown the chicken pieces in the hot Crisco. Season chicken with salt and pepper. Meanwhile, mix the chicken broth, the cooked shrimp, peas, rice mix, drained mushrooms, and dry onion soup mix; spread the mixture in a 3-quart casserole. Top with chicken pieces. Sprinkle with paprika, if desired. Cover and chill up to 24 hours. To Serve: Preheat oven to 350ºF. Bake, covered, about 1-1/4 hours or till done. |
