Heat oven to 350°F. Grease a 13 x 9-in. baking dish.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 4 to 5 minutes until limp and just beginning to brown.
Whisk soup, milk, rice, sour cream and onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon on some soup mixture and cover tightly with foil.
Bake 1 1/4 hours or until a meat thermometer inserted in thickest part of leg, not touching bone, registers at least 160°F, juices run clear when meat is pierced, and rice is tender.
Sprinkle with cheese and bake, uncovered, 5 minutes until cheese bubbles and just begins to brown.
Cal 555 Pro 44 Car 50 Fiber 2
Fat 19 (saturated fat) 8 Chol 134
This recipe has been added to the following public cookbooks:
JANE'S FAVORITE COOKBOOK,
Magnificant Meals,
ADRIENNE'S COOKBOOK
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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