1 Can condensed cream of mushroom soup
1 Can condensed cream of chicken soup
1 pkg Lipton Onion Soup Mix, or any dry onion soup mix
1/2 soup can milk
1 1/4 cups rice, uncooked
paprika to taste
Preheat Oven to 350oF and grease a 9" x 13" pan, I use a glass lasagna dish.
Mix soups, soup mix, milk and rice, stir evenly and place in baking pan.
Place chicken pieces on top of the soup and rice mixture, and sprinkle with paprika.
Cover tightly with foil and bake for 2 hours, and "No Peekin'!"
****Now as my dh won't pick chicken of the bones, I use either boneless skinless chicken breasts or boneless skinless chicken thighs (mind you he's not keen on the dark meat either!)
I had some mushrooms that wanted using up so I mixed them in with the rice and soup mixture.
I didn't have cream of chicken soup, so I just used two cans of mushroom soup.
I increased the milk to one full soup can, as mushrooms tend to suck up liquid.
I also popped some potatoes in the oven to cook at the same time, to make double baked potatoes.
I scooped out the middles, mashed them up with a little salt and pepper, added some mushrooms and onions that I had sauteed in a little butter to soften. Grated in some cheese and mixed it all together with the potatoes. Will pop them in the toaster oven to heat through, and will have them with salad and maybe some garlic toast.