When all 4 children were at home, somehow we all got up, dressed, & went to church on Sunday morning. I had a rotating list of Sunday dinner recipes that I made in a slow oven while we at church. I come from the south(West Virginia) & we always had a big dinner after church on Sunday.
One of my Sunday dinner recipes was for chicken & rice. I got this recipe from a neighbor over 30 years ago. It is not gourmet, in fact it uses 1 can of cream of mushroom soup,but the soup is diluted so it doesn't have that "cream of mushroom" taste. I have tweaked the recipe over the years.
Chicken & Rice:
1 whole chicken cut into pieces
1 can golden mushroom soup
1 can raw rice
1 T butter
1 large onion, diced, not minced
1-2 stalks of celery diced
salt, not too much, the soup has salt
Preheat oven to 250( I would put the chicken in the oven at 9am, take it out about 12:30pm). Melt butter & oil over medium/high heat in overproof dutch oven, add 1 can full of rice(I have a clean empty can that I keep for rice only) , saute , stirring for 4-5 miinutes until rice is no longer opaque. Add soup, then 1 can full of chjcken broth, stir. Top with chicken,cover place in oven, bake 3-31/2 hours.
Not fancy,just plain good.