Eve’s Chicken Quarters recipe is one of those recipes that will have your family begging for more. It only takes a few minutes to prepare and you can feed the whole family with just one pan! You may be wondering how this chicken dish came about, well it all started when Eve’s son was sick. He couldn’t eat anything but mashed potatoes so she created this recipe to give him some protein in his diet. Now her entire family enjoys these delicious chicken quarters during dinner time! The ingredients are super simple too- flour, salt, pepper, garlic powder, chili powder, paprika and cayenne pepper. The best part is they are baked in the oven which means no mess on your stove or frying oil splattering
prep: 10 mins cook: 1 hr 30 mins total: 1 hr 40 mins Servings: 4 Yield: 4 servings
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) package instant long grain and wild rice
4 chicken leg quarters
1 cup chopped broccoli
1 (8 ounce) container sour cream
2 cloves garlic, crushed
2 cups water
1 tablespoon minced garlic
Preheat oven to 350 degrees F (175 degrees C).
Place chicken quarters in a 9×13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
Remove chicken 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.
Per Serving: 629 calories; protein 37.7g; carbohydrates 35.1g; fat 36.9g; cholesterol 169.7mg; sodium 1136.9mg.