Gourmet Chicken With Rice
Serves 4 to 6. Recipe is from the recipe box of the late Tillie Baker, of Lafayette, but the original source is unknown.
1 cup uncooked rice
1 (103/4-oz.) can cream of mushroom soup
1 (103/4-oz.) can onion soup
1 (103/4-oz.) can of water
1 frying-size chicken, cut into pieces
Salt and pepper, to taste
1. Place uncooked rice in bottom of 9x12-inch pan; pour soups and water over rice. Mix slightly. Season chicken pieces and place on top of rice mixture.
2. Bake at 325 degrees about 1 hour 15 minutes, depending on size of chicken pieces. When chicken has browned on one side, turn and allow to brown on the other side.