Ingredients:
1 cup rice ( raw)
1 1/2 cups milk
1 (10 1/2 ounce) cans mushroom soup
1 (10 1/2 ounce) cans cream of celery soup
1 teaspoon Kitchen Bouquet
1 fryer ( cut up)
1 (1 1/4 ounce) packages dry onion soup mix
Directions:
Place rice, milk, kitchen bouquet and soups in a 9×13-inch cake pan.
Stir well.
Arrange chicken pieces on top and press down into soup mixture.
Sprinkle with dry onion soup mix.
Cover tightly with aluminum foil.
Bake in 300 F oven for 2 hours (DON’T PEEK).
Servings: 8
Time preparation: 5 min.
Time total: 125 min.