Michigan Chicken Recipe

• 1 1/2 c. precooked rice
• 1 1/4 c. water
• 1 can (10 3/4 ounce.) celery soup, undiluted
• 1 can (10 3/4 ounce.) mushroom soup, undiluted
• 1 frying chicken, quartered
• 1 pkg. dry onion soup mix

1. Cover with finely minced almonds (before serving).
2. Mix first 4 ingredients in a large casserole.
3. Lay washed with cool water and remove skin and put on top.
4. Sprinkle with dry onion soup mix.
5. Cover with foil.
6. Bake at 350 degrees for 2 hrs.
7. Serves 4.

rice, water, celery soup, mushroom soup, chicken, onion soup

Taken from cookeatshare.com/recipes/michigan-chicken-34477 (may not work)