Sunday Dinner Chicken
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I put this in the oven, and it's ready to eat when we come home from church.
- Ready In:
- 2hrs 10mins
- 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)
- Grease a 2-3 quart casserole dish.
- Spread rice on bottom.
- Add chicken; salt and pepper.
- Sprinkle onion soup mix over chicken.
- Mix cream of mushroom soup with milk.
- Pour over chicken.
- Bake at 325°F for 2 hours.
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I'm not salt phobic at all but this was too salty. I will make it again but with half the dried soup mix. There was about a third left over and it made great soup. I heated 2 cups of low sodium broth and added everything from the casserole diced, tossed in a drained can of sliced mushrooms and a little left over broccoli, stired in a 1/4 c.of sour cream, delicious!Reply
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!15Reply
Soooo quick and easy! This was very good. I had onion and garlic soup mix, so that's what I used, and it was great. Used Basmati rice, and threw in a little green onion.Thanks Inez for a good, fast and easy dinner. DH asked what we were having for dinner, when I answered Sunday Dinner Chicken, he looked rather puzzled...But it's monday! LOL.10Reply
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