1 hen (4 1/2 – 5 lbs)
1 cup rice
2 cans mushroom soup (undiluted)
1 tablespoon minced onions
Salt and pepper to taste
2 cups dried bread crumbs (rolled)
Cover hen with salt water and cook until tender. Let cool in broth, skim off fat and reserve. Remove meat from bones and cut in small pieces – mash skin with fork until in very small pieces. Cook rice in broth 20 minutes, add soup, onions, salt, and pepper. Combine with chicken and pour into well greased baking dish (10 x 15 x 2).
Heat fat and saute crumbs – mix thoroughly and spread over chicken – rice mixture. Bake for 1 1/2 hours at 325.
This may be made the night before and put in the refrigerator or deep freeze and cooked the following day.