Chicken and Rice (Mom’s recipe)
- 1 whole chicken cut up
- 1 can Campbell’s cream of chicken and one can of cream of mushroom or cream of celery
- 2 to 3 cups of Minute instant rice, people like the rice the most
- 1 Stick of Margarine or butter
- 1 Package of Lipton onion soup mix
Note: use name brand ingredients or you will be sorry. More rice, less flavor or add more soup.
Preheat oven to 400. Use the cold stick of butter to coat a backing dish well or use spray oil. Put rice in a mixing bowl add 2 (or 3 for 3 cups of rice) cans of soup to rice and stir well. Add 1/2 of soup mix to rice and soup and stir some. Pour rice in buttered/oil dish and flatten evenly. Wash the chicken and cut into pieces. Put the chicken on top of rice. Melt the butter stick and add the rest of the soup mix to the butter. Pour butter mix combo over chicken, coat each piece. Cover and bake for 1 hour at 400 on middle rack, reduce heat to 350 and cook another 20 minutes. Turn off the heat and let rest for 10 minutes in the oven while you make other items. Note: For two cups of rice use 1 can of Cream of Chicken soup and 1 can of Cream of Mushroom Soup. If you have dried or canned mushrooms use Cream of Celery. You can use Beef Bounion and Dried Onion for Lipton Soup mix or to add more flavor for 3 cups of rice recipe.