Baked Chicken

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Title: Baked Chicken
Yield: 1 Servings
Categories: Poultry, Casseroles


10 Chicken thighs
1 cn Cream of mushroom soup
1 Envelope onion soup mix
1 c Long-grain rice

Lightly butter bottom of casserole dish and distribute rice evenly. Dilute
soup with one can of water and half of onion soup mix. Pour half of this
mixture over rice. Place chicken pieces on top. Pour rest of soup mixture
over chicken and sprinkle with rest of onion soup mix. Cover. Bake at 350?
for 1 1/2 to 2 hours.

Per serving: 2894 Calories; 157g Fat (49% calories from fat); 183g Protein;
178g Carbohydrate; 801mg Cholesterol; 5264mg Sodium

Recipe by: Heather Cunningham

Posted to Bakery-Shoppe Digest V1 #188 by Kim on Aug
14, 1997