 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
|
This is a family favorite and a comfort food from my youth. Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of celery soup |
1/2 cup milk |
2 cups minute rice |
1 dash garlic powder (to taste) |
1 lb chicken (drumsticks, breasts, etc... your preference) |
french-fried onions |
Directions:
1. Beat together soups and heat.
2. Add 1/2 cup milk.
3. Add 2 cups minute rice and garlic powder.
4. Spray 9 x 13 casserole dish with non-stick cooking spray. Pour rice mixture into dish and lay chicken pieces over rice mixture. Sprinkle with Frenches fried onions or dry onion soup mix. NOTE: If you leave the skin on the chicken and take it off after baking, the chicken is more moist.
5. Cover and bake at 275°F for 3 hours.
|
|