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| CHICKEN AND RICE CASSEROLE | |
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1 can Campbells onion soup 1 can cream of chicken soup 1 c. rice 2 c. water 8-10 chicken legs, seasoned Mix soup, rice and water and pour into greased 9"x13" baking pan. Place chicken legs on top of rice mixture. Cook 425 degrees for 1/2 hour then 350 degrees for 1 hour more. | |
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recipe reviews #171152
Bonnie (Oklahoma) says:
Turned out to be very good! I am now going to add some powdered cayenne to see if I might make it a little bit spicier.
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