| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Rice |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Chicken gumbo soup (Campbell's) |
| 1 |
cn |
Water |
| 1 |
|
Envelope onion soup mix |
| 2 |
|
Chicken fryers; cut up |
INSTRUCTIONS
From: Molly Rood <MissNinja@AOL.COM>
Date: Sun, 7 Jul 1996 17:19:26 -0400
Mix rice, canned soups, and water in large baking dish. Sprinkle 1/4 of
the onion soup mix on top of rice. Put chicken on top skin side down (do
not remove the skin or bones - it keeps the chicken moist during baking)
Sprinkle remaining onion soup mix over the chicken. Cover very tightly with
foil and bake 2 hours at 325 degrees. try not to peek - but do check for
dryness half way through and add water if needed.
NOTES : I sometimes find there is not enough liquid for the rice to get
tender... I add a little extra water. Also, half a can of white wine in
addition to the water is very nice. The chicken gumbo soup MAKES this
dish... do not skip it!
EAT-L Digest 6 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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