I found this recipe, written out in my mother's beautiful handwriting, stuck between the pages of an old cookbook. I was elated upon finding it because it is a recipe my mom made for us girls a lot growing up. It was one of our staples. It adorned our dining room table for many a family meal. It was delicious, and guess what? It still is!
It is super simple to put together, but it does take a while to bake so be aware of that.
Preheat oven to 325 degrees F.
In a saucepan, combine:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup water or milk
Stir over medium-low heat until the mixture is heated through and is well-combined. Remove from heat.
In a greased baking dish, pour enough of the soup mixture into it so that the bottom of the dish is covered. This will help to keep the rice from burning.
Evenly pour 1 1/2 cups of regular white rice over the top. Do not use instant rice.
Top the rice with half of the remaining soup mixture and the chicken. I recommend using 4 chicken breast halves or 4 chicken thighs. You could also squeeze a few legs in between them, or just do an entire dish filled with legs! Basically, whatever you can fit and whatever type of chicken suits your liking.
Top with the remaining soup mixture and a packet of dry onion soup mix.
Cover the dish (either with a lid or with aluminum foil) and bake in the preheated oven for 3 1/2 hours. I always do a quick chicken check at the 3-hour mark, just to make sure it isn't being over-cooked. Depending on the chicken and the oven, it can be finished cooking by that point.
Uncover the dish and bake for an additional 30 minutes.
The meat, cooked at a relatively low temperature, gets soooo tender and juicy.
Thanks, Mom, for another one of your delicious recipes!