Chicken and rice has never been so easy or so delicious! very tender chicken legs are served over creamy
wild rice; finish the meal steamed carrots or another favorite veggie.
1 package (6 ounces ) long grain and wild rice mix
1 can (10-3/4 ounces ) condensed cream of mushroom
soup, undiluted
1 can (10-3/4 ounces ) condensed cream of celery soup,
undiluted
1-1/2 cup water
4 chicken legs quarters
1 envelope onion soup mix
* In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. spread into
a greased 13-in.x9-in.x 2-in. baking dish top with chicken;sprinkle with onion soup mix.
* Cover and bake at 350degree for 2 hours or until a meat thermometer reads 180degree and rice is tender.
Yield: 4 servings.
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