|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The easy preparation leaves you free to do other things while the chicken bakes.
2 tablespoons unsalted butter
1 cup long grain rice
1 (10 3/4 ounce) can condensed cream of chicken or cream of mushroom soup
1 envelope Good Seasons Italian dressing mix
1 1/2 cups low-sodium chicken broth
2 1/2 pounds chicken legs and thighs
Salt and pepper, to taste
Gather the ingredients.
Butter a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3-quart casserole. Heat the oven to 350 F.
Wash and drain the rice. Spread in the prepared baking dish.
Mix soup, Italian dressing mix, and broth. Stir the soup mixture into the rice.
Place the chicken on the rice mixture (skin side up) and season with salt and pepper.
Cover the baking dish tightly with foil and cook for 1 hour.
Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. The minimum safe temperature for chicken is 165 F.
If desired, put the casserole under the broiler for a few seconds to brown chicken.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.