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Title: Chicken with Rice Categories: None Yield: 1 Servings 1 3-4-pound frying chicken; -cut into pieces 1 cn (10-oz) cream of mushroom -soup, undiluted 1 Soup can milk 1/2 c Sour cream 1 sm Onion; chopped fine 1 pk (small) dry onion soup; or -dry onion/mushroom soup 1 cn (3-oz) stems and pieces -mushrooms, drained 1 c Long-grained white rice; -uncooked Preheat oven to 350F. In medium-size bowl, mix until smooth the mushroom soup, milk and sour cream. Reserve one cup of this mixture and set aside. To remaining soup mixture blend in one-half the package of dry onion soup, the mushrooms, onions and rice. Spread in a large casserole. Place chicken pieces on top of rice mixture. Pour reserved mushroom soup mixture evenly over the chicken; top with remaining dry onion soup. Cover and place in oven. Bake for 1 hour. Uncover and continue baking for 15 minutes. Source: Adapted from Betty Crocker Cookbook, circa 1970 Posted to Bakery-Shoppe Digest V1 #186 by "Peggy L. Makolondra" |