Title: No-Peek Chicken
Categories: Casserole
Yield: 6 Servings

1 1/2 c Rice
1 cn Cream of mushroom soup
1 cn Chicken gumbo soup
-(Campbell's)
1 cn Water
1 Envelope onion soup mix
2 Chicken fryers; cut up

From: Molly Rood

Date: Sun, 7 Jul 1996 17:19:26 -0400
Mix rice, canned soups, and water in large baking dish. Sprinkle 1/4 of
the onion soup mix on top of rice. Put chicken on top skin side down (do
not remove the skin or bones - it keeps the chicken moist during baking)
Sprinkle remaining onion soup mix over the chicken. Cover very tightly with
foil and bake 2 hours at 325 degrees. try not to peek - but do check for
dryness half way through and add water if needed.

NOTES : I sometimes find there is not enough liquid for the rice to get
tender... I add a little extra water. Also, half a can of white wine in
addition to the water is very nice. The chicken gumbo soup MAKES this
dish... do not skip it!

EAT-L Digest 6 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.