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Baked Chicken and Rice

Readers' Recipes (featured column)
by Jean Shaffer

This was my children's favorite dinner.

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


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. This is great for those weeks when chicken is on sale. 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. Then just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20 minutes. Don't try to shorten the time, the chicken must be cooked all the way through.

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 family will love this. If you have more than 2 children, I would definitely double the recipe.
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Copyright © 2002 by Jean Shaffer. All rights reserved.

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