INGREDIENTS

  • 2 (15ounce)cans cream soup (chicken, mushroom, etc.)
  • 2 cups milk (or water)
  • 2 cups long grain brown rice
  • 1 (4ounce)can mushrooms (not drained)
  • 1 tablespoon dried onion flakes
  • 10 pieces chicken , uncooked (thighs & drums)

DIRECTIONS

  1. Preheat oven to 350.
  2. Mix soup and milk, reserving one cup; pour remainder into UNgreased 13×9 cake or casserole pan.
  3. Add rice, mushrooms and minced onion to the soup-milk, mixing well.
  4. Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
  5. Cover with foil, sealing edges TIGHTLY.
  6. Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).