My mom found this recipe in a cookbook she received from one of the many moving companies we used over the years. The book itself has been lost, or in true family form, it's in a tote in a storage unit somewhere and it's just getting the time to find it. At least it's not in a box, in a van, DOWN BY THE RIVER! When the grocery store would have chicken hindquarters on sale, I knew this is what we would be having for Sunday Dinner. Especially when we had Church from 1-4 which in all actuality is was 12:30 to 4:30 or later. Mom was ward organist so she had to be there early for prelude, and then depending on what was going on like BYC or other presidency meetings right after church, we wouldn't always be right home.
1 cup of long grain rice
4 chicken hindquarters
1 can each of cream of mushroom soup and cream of chicken soup
1 now empty can of milk.
1 envelop of onion soup mix
Spray a 13x9 baking dish with non stick cooking spray and spray it well. None of that 2 second spray and the pan is coated. You don't want the rice to stick. add the rice to the pan and shake it down to an even level. Top that with chicken. Combine the soups and milk together and pour over chicken. Top with the onion soup mix. cover tightly with foil and bake for 3 hours at 350* and NO PEEKING in the three hours it's in the oven. If you look, the rice won't get done and stay crunchy. Not good.
This is why it's the perfect dish for afternoon church goers. You aren't home to peek at the chicken. And if you are like my family, and gone for 4 hours and you are lucky enough to have a a timed bake setting on your oven, you can set the oven to start at a specific time and end 3 hours later. We would make this up just right before we left for church and put it in a cold oven and when we got home, it would be just ready to come out and be cool enough to eat after we changed our clothes (Yeah like we really did that)
My husband is drilling something so I better go see what he is up to.
see you next post!