You may also like
Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 6 chicken thighs or 8 chicken legs
- 1 (10 3/4 oz.) can cream of chicken soup
- 1 (10 3/4 oz.) can cream of celery soup
- 1 (14 1/2 oz.) can chicken broth
- 1 c. rice
Method
- Preheat oven to 350°.
- In large bowl, stir contents of all cans together.
- Add rice and stir again.
- Pour into foil lined baking pan, approximately 9 1/2 x 14-inch.
- Place chicken on top, skin side up.
- Bake 2 to 2 1/2 hours in 350° oven.