2 qt. (8 c.) raw rice
50 chicken parts pieces (1/4 chickens)
1 1/2 (50 oz.) cans cream of chicken soup
2 c. skim milk
2/3 c. onions, diced
1/2 tsp. salt
1 (#303) can mushrooms, sliced
Margarine
Cook rice until done. Divide into pans. Mix with soup, milk,
salt, mushrooms and
onions, pour over rice and mix. Place chicken parts over rice
mixture. Brush
chicken parts with melted margarine. Bake covered with foil
for 1 hr. Uncover
and bake 30 min. longer or until chicken is brown. 350 deg.
Serves 50.
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