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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is my Mother's chicken & rice recipe, with slight modifications by me. I've always liked it, and thought it would be nice to pass along Ingredients:
2 medium chicken legs (with thighs attached) |
2 cups instant rice |
2 cups water |
1 tablespoon butter |
1 teaspoon salt |
1 can cream of mushroom soup |
1/2 can water (from soup can) |
1 packet lipton onion soup mix |
Directions:
1. Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
2. Cook on high for 7-8 minutes.
3. Fluff with fork when done.
4. In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
5. In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
6. Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
7. Pour about 2/3 of the soup mix over the rice.
8. Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
9. Cover the pan, and cook in a 400 F.
10. oven for 3/4 of an hour.
11. Remove cover, and cook for an additional 10 minutes.
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