In article >, "Pandora" >
wrote:

> Only chicken thighs??? Can one cook it with a whole chickien
> Because I like this recipe! And I will be very grateful if you will email me
> or post the recipe with more precise instructions.
> Cheers and thank you
> Pandora

This is not the OP's recipe, Pandora, but one I've occasionally made for
42 years. It is similar, I think. Buon appetito (or something like
that).

{ Exported from MasterCook Mac }

Chicken-Rice Dinner

Recipe By: posted to rec.food.cooking by Barb Schaller, 10-10-07
Serving Size: 4
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
3/4 cup white rice
1 can cream of celery soup
1 can cream of chicken soup
1/2 soup can milk
Frying chicken pieces
Melted butter (may be omitted)
Parsley flakes

Butter a 1-1/2 quart rectangular baking dish (or a 9x13² pan) and
sprinkle rice in it. In a bowl, combine the cream soups and milk,
stirring until smooth. Pour over rice. Lay chicken pieces, skin side
up, on top. Brush with melted butter and sprinkle with parsley flakes,
if desired. Cover tightly with foil or a tight-fitting cover. Bake
2-1/2 hours at 300°; remove cover and bake another 30 minutes to brown
the chicken.

Extra good if you add mushrooms and slivered almonds to the soups. No
need for potatoes and gravy as rice takes their place.

‹‹‹‹‹
Notes: Source: Bridal shower, February, 1966!
_____
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.