When I was growing up, most of the time Mom fixed meals using foods we grew in the garden and meat we had raised. Most meals were meat and potato meals. Usually four items on our plates at dinner: Meat, potatoes, vegetable, and some sort of salad. Most always a dessert accompanied that, often though it was a bowl of home canned fruit. Once in a great while, Mom would make a casserole or dinner using ingredients we had to buy such as cheese, pasta, or rice. It was such a treat to have a meal out of the norm. This is so much a comfort food for me, creamy and soothing. Mmmm!
One of the dishes Mom would make once in a while for Sunday dinner was Chicken and Rice. So easy to make throw in the oven while you do other things.
I buy whole chickens and cut them up into 10 pieces for this, or sometimes I buy chicken leg quarters and cut those apart. It depends on which is the best price per pound. I've tried using boneless/skinless breasts and I don't like it nearly as well. The fat from the skin really flavors the rice. However, if you're really watching fats, the boneless/skinless breasts will work.
Chicken and Rice
1 fryer cut up or 6-8 other pieces of chicken
1 can cream of mushroom soup
1 1/2 soup cans of water
1 pkg. dry onion soup mix OR 2 T. bulk onion soup and dip mix
1 C. long grain rice
Scatter the uncooked rice in teh bottom of a greased 9x13 pan. Lay chicken on top of rice. Mix mushroom soup, onion soup and water together. Pour over chicken. Cover and bake at 325 for 2 hours. Uncover the last 25 minutes.
Joy's Notes: I double the rice and soup mixture for our family but have to use a deeper pan to hold the liquid. I love adding a 1/4 cup or so of wild rice to the rice mixture. This recipe freezes well after it's cooked so if you're cooking for a smaller group it's easy to portion off and free in individual servings OR do the recipe in 2 8x8 pans.
* By the way, pictured above was double the chicken, triple the rice & soup and baked in a much larger pan. We're feeding 9-10 people here most days.