This recipe is from The Kansas City Kansan Silver Spoon Cookbook of 1968
Easy Chicken Casserole
Mrs. James Flack
1 cup rice, uncooked
1 can mushroom soup
1 package dehydrated onion soup
1 1/2 soup cans milk
1 large frying chicken , cut in pieces
salt and pepper
Combine rice, soups and milk. Place in a 3 quart casserole. Put chicken on top, skin side down and add salt and pepper to taste. Bake ,uncovered, for 3 hours at 250 degrees. Turn chicken once. Serves 4.
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