CHICKEN LEG QUARTERS AND WILD RICE CASSEROLE
Prep Time: 10 Minutes
Cook Time: 1 Hour and
Ready In: 1 Hour and
Makes 4 servings
4 chicken leg quarters
1 (4.5 ounce) package instant long grain and wild rice
2 cups water
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cloves garlic, crushed
1 tablespoon minced garlic
1 cup chopped broccoli
1. Preheat oven to 350
2. Place chicken leg quarters in a 9x13-inch baking dish and
bake in preheated oven, covered, for 45 minutes.
3. Meanwhile, in a large bowl combine rice and seasoning packages,
water, soup, sour cream, crushed garlic, minced garlic and broccoli.
4. Remove chicken leg quarters to a platter and drain oil. Spread
rice mixture in the bottom of the baking dish, then arrange chicken
on top of rice. Bake uncovered for 30 to 45 minutes, or until
wild rice is opened up and liquid is absorbed.