Recipe by MizzNezz
I put this in the oven, and it's ready to eat when we come home from church.
Top Review by Lilladyc
Very, Very Good! Assembled the recipe early, threw in the fridge, and pulled it out and put in oven 2 hours before dinner. The aroma was wonderful for 2 hours! My rice was starting to get a little crispy, but that was my fault. I had the rack a little too low. Chicken was fall off the bone and skin was nice and crisp. Another recipe to make regularly!
- 1 cup rice, uncooked
- 1 broiler-fryer chicken, cut up
- salt and pepper
- 1 (1 1/4 ounce) package onion soup mix
- 1 (10 3/4 ounce) can cream of mushroom soup
- 10 3⁄4 ounces milk (fill empty soup can to measure)