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Sunday Chicken

This was my mother's favorite recipe for Sunday—hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. —Don Harksen, Dothan, Alabama
  • Total Time
    Prep: 15 min. Bake: 2 hours
  • Makes
    6 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup butter, melted, divided
  • 1-1/4 cups quick-cooking rice
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • Salt and pepper to taste
  • Paprika

Directions

  • Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika.
  • Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.
Nutrition Facts
1 serving: 541 calories, 33g fat (12g saturated fat), 123mg cholesterol, 1156mg sodium, 28g carbohydrate (1g sugars, 3g fiber), 31g protein.

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