Chicken & Rice With A Sherried Mushroom Sauce Recipe

• 1 c. long grain rice
• 1 env. dry Lipton's onion soup
• 2 chickens, cut up
• 3/4 c. orange juice
• 1/4 c. sherry
• 1 can golden brown mushroom soup, undiluted
• Fresh or possibly canned mushrooms as desired

1. Butter a large baking dish or possibly pan (13 x 9 inches or possibly larger).
2. Put rice over bottom of the pan and shake to coat proportionately.
3. Arrange chicken skin side up, along the whole pan on top of rice.
4. Mix orange juice, sherry and soup; pour over chicken and rice.
5. Add in mushrooms.
6. Sprinkle with package of dry onion soup over the top.
7. Cover with lid or possibly foil.
8. Bake at 325 degrees for 1 1/2 to 2 hrs.
9. Will be moist.
10. If you like uncover and bake last 15 to 20 min till rice is dry and chicken browned.
11. If using pork chops, brown chops first.

long grain rice, onion soup, chickens, orange juice, sherry, golden brown mushroom soup, mushrooms

Taken from cookeatshare.com/recipes/chicken-rice-with-a-sherried-mushroom-sauce-48086 (may not work)