| 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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