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Ingredients
- 1 1/3 c. Minute rice
- 1 (2 to 2 1/2 lb.) fryer, cut up
- 1 (10 1/2 oz.) can condensed cream of mushroom soup
Method
- Sprinkle rice in lightly buttered shallow pan (baking). Lay chicken pieces, skin side up, over rice. Spread soup evenly over all. Cover. Bake in 350° oven for 1 hour or until tender. May remove cover after 1/2 hour for crispy chicken. Yields 4 to 5 servings.