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BAKED
CHICKEN LEG QUARTERS AND WILD RICE CASSEROLE
Prep Time: 10 Minutes
Cook Time: 1 Hour and
30 Minutes
Ready In: 1 Hour and
40 Minutes
Makes 4 servings
Ingredients:
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
Directions:
1. Preheat oven to 350
degrees F.
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.
Mix well.
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. |
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