Chicken and Rice

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This is a dish my mom taught me to make years ago. It’s great for Sunday mornings when you want something quick to assemble but will be ready when you get home. This recipe is for a 9×13 pan.
2 cans French onion soup
1 and 1/2 cups rice (brown or white, but if you use brown use 3x the amount of liquid to rice ratio)
1.5 cups water
Chicken to fill the pan (I always use drumsticks, they’re cheap and we love dark meat in this house, I used about 2 regular sized packages of drumsticks in my pan)
Lawry’s seasoned salt to taste
Small pats of butter

Line the bottom of your pan with the rice. Lay your chicken on top. Spread the butter all around the pan. Sprinkle liberal amounts of the seasoned salt on top of the chicken. Dump the French onion soup evenly over the chicken, followed by the water. Cover with foil and bake at 300 degrees for 4 hours.

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