- 4 each chicken drums and thighs, skin on, bone in
- 1 pkg dry onion soup mix
- 1 pkg dry mushroom soup mix
- dash soy sauce
- 1 cup brown sugar
- ⅓ cup white vinegar (or rice vinegar)
- 1 onion, sliced thinly
- 2 cloves garlic, sliced thinly
- ½ lb mushrooms, sliced
- 1 cup pointy egg noodles
- 1 cup white rice
Preheat oven to 350 F.
Brown the chicken on all sides in a skillet.
In a bowl, mix together onion soup mix, mushroom soup mix, soy sauce, brown sugar and vinegar.
Slice onions, garlic and mushrooms.
In a casserole dish, pour a layer of sauce on the bottom, then place the browned chicken on top. Layer the onions on top of the chicken, then the mushrooms on the onions. Pour the remaining sauce over everything, and bake in the preheated oven for 30 minutes.
In a skillet, brown the pointy egg noodles with butter. Cook rice according to instructions, then add the egg noodles to the rice and mix thoroughly.
Serve chicken mixture on top of rice mixture, with sauce from the bottom of the casserole dish ladled over everything.