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Baked Chicken and Rice
submitted by Jean Shaffer

This was my children's favorite dinner.

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Ingredients:

1 c. plain white rice
1 large pkg. of chicken pieces (legs, breasts, leg quarters)
1 can cream of chicken soup
1 envelope of dry onion soup mix
2 soup cans of water

Directions:

In a large greased covered casserole, place 1 cup plain ole white rice.  No instant, no parboiled, just plain rice.  Add a layer of chicken parts.  This is great for those weeks when chicken parts are on sale, like legs, breasts or quarters.  Over the chicken and rice, pour a mixture of 1 can cream of chicken soup, 1 envelope of dry onion soup mix, and almost 2 cans of water.  Use the soup can to measure.  This mixture looks disgusting but that's temporary.  Then just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20 minutes.  Don't try to shorten it; the chicken will be pink if you do.

It is very easy to double this recipe, and it doesn't take any longer to cook doubled!!  You don't have to stir it, brown the chicken, or any of the other troublesome time consuming things that most recipes ask you to do.  Your children will love this, and probably your husband too.  If you have more than 2 children, I would definitely
double the recipe!! Oh, BTW, I did like to remove the skin from the chicken.  It looks neater, unless you really like  chicken skin.

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