| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <pmakolon@mail.wiscnet.net> on Aug 11, 1997
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