4/5
(1 Votes)
Ingredients
- 6 chicken legs or thighs
- 3/4 cup regular rice
- 1 cup cream of mushorom soup
- 1 cup chicken broth
- 1/2 cup water
- onion flakes
Preparation
Step 1
Spread rice evenly on the bottom of large casserole dish. Heat soup, broth and water in saucepan on stove and pour carefully over the rice. Place chicken parts on top. Sprinkle with onion flakes. Cover tightly with aluminum foil and bake at 325 for 2 hours.