It's A Wonderful McLeod Life!

CHICKEN & RICE

(a Stansell family favorite my Grandma has made since I was a little girl)

Ingredients:

5 chicken legs
(or other chicken parts)

1 1/3 cup uncooked rice

1 can cream of celery soup

1 can French onion soup

1 tsp salt

2 cans water

#1. In a pan, mix with a wisk the cream of celery soup, French onion soup, 2 cans water, and salt.

#2. Bring to a rolling boil and boil for about 30 seconds and remove from heat.

#3. In a Pam'd 9X13 glass pan, arrange chicken legs.

#4. Pour hot soup mixture over chicken.

#5. Sprinkle uncooked rice between chicken legs.

#6. Make sure rice is in liquid and not on top of exposed chicken.

#7. Cover with foil and bake at 350 degrees for
1 hour.

#8. Remove from oven after 1 hour of cooking. Remove foil. With spoon, break up rice a little. Bake uncovered for another 10 to 15 minutes or until liquid is just about gone.

#9. Remove from oven.

#10. Serve and enjoy!