Source:

susanm

Serves/Makes:6

Ingredients

• 8 or more chicken legs and/or thighs
• 2 tbsp (30 ml) margarine
• 1/2 lb (.2 kg). mushrooms, slice
• 1 can cream of chicken soup
• 1-1/3 cups (325 ml) water
• 2 tbsp (30 ml) chopped parsley
• 1/4 tsp (1 ml) salt (optional)
• dash pepper
• 1-1/3 cups (325 ml) Minute Rice

Preparation

• Brown chicken in butter in skillet.
• Add mushrooms and cook until lightly browned.
• Remove chicken and set aside.
• Add soup, water, parsley, salt and pepper.
• Cover and bring to a boil.
• Stir in rice.
• Return chicken to pan, cover.
• Simmer until most of liquid is absorbed. (May simmer in 350 oven 30 to 45 min.)

Comments

Originally from The Cooks in the Parlour - a cookbook put out by Campbell's Soup and Minute Rice.