Baked Legs with Cream of Mushroom
Ingredients:
- Half a Cup.Of uncooked rice.
- A Pkg.Of dry onion soup mix.
- skinless chicken pieces, I used 4 Lbs.
- A 6-ounces can.Of sliced mushrooms.
- Cream of chicken soup, I used a 10-ounces can.
- Whole milk, I used 10-oz.
Instructions:
- As always, to start, the oven should be preheated at 350 degrees Fahrenheit.
- Secondly, place the uncooked rice in the bottom of a 9×13-inch baking dish. Sprinkle half of the onion soup mix evenly over the rice, then stir it in.
- On top of the rice, place the chicken pieces. Distribute the mushrooms around the chicken in an even layer.
- Using a whisk, combine the cream of chicken soup and milk in a large mixing basin or measuring cup until well combined.
- Pour the sauce over the chicken in an equal layer. Using the leftover onion soup mix, sprinkle it all over the top.
- Wrap aluminum foil around the pan. In a 350-degree F oven, roast the chicken for 1 1/2 hours, just until it is done.
Pages: 1 2
There’s so much wrong with this recipe. First, it’s not a slow cooker recipe. Second, 1/2 cup of rice is not enough for even 2 people. Third, there’s no nutritional information. Fourth, I can’t even use the number of servings to figure out my calories, fat, etc. because the number of servings isn’t listed. I will make this in my slow cooker on high at about 2.5 to 3 hours, but will make my instant brown rice separately, and use no salt cream of chicken, because the amount of salt in that onion soup mix packet is extreme. Then, I’ll add the cooked brown rice into the slow cooker in the last 5 minutes.
Would love some recipes