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Ingredients50 m servings 530
Original recipe yields 10 servings (1 9x13-inch casserole)
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.
- Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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- Cook's Note:
- For a low-fat version, use water instead of milk.
Per Serving: 530 calories; 25.1 28.6 44.1 144 538 Full nutrition