Chicken & Rice for Two

Recipe by Robert Byrd
READY IN: 1hr 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium chicken legs (with thighs attached)
  • 2
    cups instant rice
  • 2
    cups water
  • 1
    tablespoon butter
  • 1
    teaspoon salt
  • 1
    can cream of mushroom soup
  • 12
    can water (from soup can)
  • 1
    packet Lipton Onion Soup Mix

DIRECTIONS

  • Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
  • Cook on high for 7-8 minutes.
  • Fluff with fork when done.
  • In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
  • In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
  • Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
  • Pour about 2/3 of the soup mix over the rice.
  • Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
  • Cover the pan, and cook in a 400 F.
  • oven for 3/4 of an hour.
  • Remove cover, and cook for an additional 10 minutes.