My Dad's Chicken and Rice |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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I lost my dad 18 years ago but this recipe lives on through my families love for it. Ingredients:
chicken parts, rinsed, skin on, bone in |
1/2 cup butter |
10 3/4 ounces cream of mushroom soup |
10 3/4 ounces cream of chicken soup |
19 3/4 ounces cream of celery soup |
4 ounces sliced mushrooms |
1 1/4 cups minute rice |
Directions:
1. melt butter in large sauce pan, add soups and mushrooms. Remove 1 cup of this mixture.
2. Add minute rice to sauce pan and pour this into 9x13 inch casserole. Place chicken pieces on top of rice mixture. Distribute the reserved sauce mixture on top of chicken.
3. Bake at 275 for 3 hours. You may have to plot off excess fat from chicken skin.
4. Because it cooks so long you should leave skin on for cooking and remove after cooking.
5. This helps to retain moisture.
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