Chicken and Rice made the old-fashioned way – Southern Style. This is a favorite a classic comforting dish.
Ingredients:
1 can Campbell’s cream of mushroom or chicken soup diluted with 1 can of water, mixed until smooth.
1pkg dry Lipton onion soup mix
Enough water mixed with the diluted soup to make about 4 ½ cups liquid, total
2 cups white rice
8 or so pieces of chicken, preferably thighs, or whole cut up fryer (if using bone in breasts cut crosswise into smaller pieces)
Directions:
Preheat oven 375. In a large bowl or measuring cup dilute the soup and mix until smooth. Then add the dry soup and remaining water to make 4 ½ cups liquid total.
Spray a 9×13 pan with cooking spray, pour in rice.
Pour liquid into pan over the rice, gently stir until well mixed.
Place chicken over the rice(don’t worry it will look like too much liquid but it’s not).
Cover with foil and bake for 1 hr. Take foil off and bake about 10 min more or until the liquid is absorbed.
