texas chicken
(2 ratings)
I got this recipe from my sister-in-law some 25 years ago and she put it in her church cookbook. The original directions say to put the rice mixture in a shallow baking dish and a cookie sheet with sides is too shallow(makes rice dry and leathery. I'm not sure how much cut up chicken you could fit, as I remember it making everything come up too close to the edge of the pan, so don't crowd (It's why I do legs). You need enough room for the rice to expand. These are the only issues I've encountered. It amazes me at how delicious this dish is and usually skeptical on too easy.
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(2 ratings)
yield
4 -6
prep time
15 Min
cook time
2 Hr
Ingredients For texas chicken
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1 1/3 cwhite long grain rice, uncooked
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1 cancream of mushroom soup
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1 cancream of celery soup
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1 canwater
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1chicken, cut up
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1 pkgdry onion soup mix
How To Make texas chicken
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1Preheat oven to 350*. Spray a 13x9" glass dish with Pam cooking spray.
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2Mix the first 4 ingredients and pour into dish. Note: I rinse the rice well in a strainer first.
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3Top with chicken (I always do 8 chicken legs) and sprinkle with dry soup mix.
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4Cover with heavy foil and crimp to inside edge of dish. Tip: The steam will condense and drip down the sides if you don't crimp and you'll just have a mess. You need all that moisture for the rice anyway. Enjoy! :)
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