Sunday Chicken
Reminisce
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This was my mother's favorite recipe for Sunday—hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 2-1/2 hours
Ingredients:
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 cup butter, melted, divided
- 1-1/4 cups quick-cooking rice
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- Salt and pepper to taste
- Paprika
Directions:
In a medium bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13-in. x 9-in. baking dish. Place chicken pieces over rice mixture. Brush with remaining butter. Season with salt and pepper. Sprinkle with paprika.
Bake at 275° for about 2-1/2 hours or until chicken is tender. Yield: 4-6 servings.