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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This one comes from my Mother's recipe collection. It is easy and delicious. I use 4 large breast halves. Ingredients:
1 1/4 cups uncooked rice |
2 tablespoons chopped onions |
1/2 teaspoon salt |
1 stalk celery, chopped |
2 cups water |
10 1/4 ounces cream of chicken soup |
4 ounces mushroom stems and pieces, drained or 1/2 cup fresh mushrooms |
2 1/2-3 lbs frying chickens, cut up |
2 tablespoons butter |
lawry's seasoned salt |
Directions:
1. Heat oven to 375 degrees.
2. In ungreased 9x13 pyrex dish, combine raw rice, onion, 1/2 tsp salt, celery, water, soup and mushrooms; mix well.
3. Arrange chicken on top of rice mixture, skin side up.
4. Either drizzle melted butter over chicken or place a small pat of butter on each piece then sprinkle with lawry's salt to taste.
5. Bake at 365 degrees for 1 hour or until chicken is tender and done.
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