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Ingredients
- 1 envelope dehydrated onion soup mix
- 3/4 cup rice (1/2 cup white, 1/2 wild)
- 2 1/2 lb chicken parts (thighs, legs, breasts)
- 1 10 1/2 oz can of cream of chicken soup
- 1/2 soup can of milk
- 1/2 soup can of water
Preparation
Step 1
Preheat oven to 325 F.
Sprinkle dry soup in the bottom of an ungreased 9X13 glass baking dish. Wash rice and place in a layer on the soup. Salt chicken lightly and place over rice. Mix chicken soup with milk and water. Pour over chicken and bake uncover for 2 hours. Watch carefully toward the end and add water if needed. If chicken is getting too brown, cover pan with foil.