This is another super simple dinner that my mom often made when I was growing up. She didn't usually fry the chicken first, from what I can remember, but I thought it was a nice touch. The chicken is always good - tender and moist - but my favorite part by far is the rice. It has such a great flavor. I love the texture too. So I guess this is kind of a comfort food for me. One thing to remember is that this dinner needs to be prepared in advance - it only takes a few minutes to put it together but it bakes for nearly two hours! Enjoy!
1 1/2 cups rice (not instant)
9 pieces chicken
3 cans cream soups (usually cream of chicken and cream of mushroom)
1 cup milk
Mix soups, milk and rice together and spread in a 9x13" pan. Top with chicken. Cover with foil and bake at 350° for 1 1/2 to 2 hours.
*Optional: coat the chicken with a thin layer of flour and fry in olive oil so that the surface is crispy and golden. It doesn't need to be cooked all the way through.
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