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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was my mother's favorite recipe for Sundayhence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/3 cup butter, melted, divided |
1-1/4 cups minute® white rice |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
salt and pepper to taste |
paprika |
Directions:
1. In a large bowl, combine the soups, 1/4 cup butter and rice. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika.
2. Bake, uncovered, at 350° for 2 hours or until chicken juices run clear and rice is tender. Yield: 4-6 servings.
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