Ingredients:
1 1/4 cups uncooked rice
2 tablespoons chopped onions
1/2 teaspoon salt
1 stalk celery, chopped
2 cups water
10 1/4 ounces cream of chicken soup
4 ounces mushroom stems and pieces, drained or 1/2 cup fresh mushrooms
2 1/2-3 lbs frying chickens, cut up
2 tablespoons butter
Lawry’s Seasoned Salt
Directions:
Heat oven to 375 degrees.
In ungreased 9×13 pyrex dish, combine raw rice, onion, 1/2 tsp salt, celery, water, soup and mushrooms; mix well.
Arrange chicken on top of rice mixture, skin side up.
Either drizzle melted butter over chicken or place a small pat of butter on each piece then sprinkle with lawry’s salt to taste.
Bake at 365 degrees for 1 hour or until chicken is tender and done.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.