This recipe has minimum prep time, but takes a while to bake.
Ingredients:
2 cups uncooked rice
2 cans cream of mushroom soup
2 soup cans of water
1 package onion soup mix (dry) (or use 1 tablespoon chicken bouillon, 1 teaspoon onion powder & 1 teaspoon dried onion flakes)
3 pounds chicken cut up
(I like to use bone-in chicken peices. I think it gives it a good flavor. If you watch sales, you can get thighs or legs for around $0.70/ lb)
Directions:
Mix rice, soup & water in a greased 9″X13″ baking dish. Sprinkle with 1/4 of the onion soup mix.
Place chicken pieces on top. Sprinkle the rest of the onion soup on the chicken making sure each piece of chicken is covered.
Cover entire dish with aluminum foil, folded around the edges to prevent steam from escaping. Bake in 325 degree oven for 2 hours.
Note: I split the recipe in half for Daniel and I. I use 1 cup of rice and one piece of chicken for each of us.
Enjoy!
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