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Prep Time: 10 Minutes Cook Time: 1260 Minutes |
Ready In: 1270 Minutes Servings: 4 |
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This is an old recipe that I got from my mother inlaw many years ago, it is fast and easy and very tasty. I hope you like it as much as we do. Ingredients:
1 (10 ounce) can campbells mushroom soup |
2 1/2 cups boiling water |
1 cup long grain rice |
1 whole chicken (cut in pieces, or chicken legs) |
1 (1 1/2 ounce) package campbells dry onion soup mix |
granulated garlic (sprinkle) |
parsley (sprinkle) |
Directions:
1. Grease a casserole(or roasting pan).
2. Put a layer of rice in the bottom.
3. Lay the chicken pieces over the rice.
4. Mix the boiling water and mushroom soup.
5. Pour mushroom mixture over chicken.
6. Shake dry onion soup mix over top of chicken.
7. Sprinkle a little garlic and parsley over all(to taste).
8. (There is no salt in the recipe as there is enough in the onion soup mix).
9. Place in pre heated oven at 325 degrees farenheit for 11/2 hours.
10. (The original recipe stated that you were not to cover, but I cover it with tin foil for the first hour and remove it for the last 1/2 hr as it makes the rice more moist which is how we prefer it.
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