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| 1 1/2 Tasse | rice |
| 1 Dose | Cream of mushroom soup |
| 1 Dose | Chicken gumbo soup (Campbell's) |
| 1 Dose | water |
| 1 | Envelope onion soup mix |
| 2 | Chicken fryers; cut up |
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Mix rice, canned soups, and water in large baking dish. Sprinkle 1/4 of the onion soup mix on top of rice. Put chicken on top skin side down (do not remove the skin or bones - it keeps the chicken moist during baking) Sprinkle remaining onion soup mix over the chicken. Cover very tightly with foil and bake 2 hours at 325 degrees. Try not to peek - but do check for dryness half way through and add water if needed.
tender... I add a little extra water. Also, half a can of white wine in addition to the water is very nice. The chicken gumbo soup Makes this dish... do not skip it!
Eat-L Digest 6 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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