Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Four chicken leg quarters
1 (4.5 oz.) package of instant long-grain and wild rice
2 cups water
1 (10.75 oz.) can condensed cream of chicken soup
1 (8 oz.) container of sour cream
Two cloves garlic, crushed
1 tbsp. minced garlic
1 cup chopped broccoli
Oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a preheated oven, cook chicken quarters in a covered 9×13-inch baking dish for 45 minutes.
In the meantime, combine the rice and seasoning packets with the soup, sour cream, crushed and minced garlic, broccoli, water, and seasonings. Mix thoroughly.
Drain oil before moving the chicken to a platter. Place the rice mixture in the bottom of the baking dish, followed by the chicken. Bake uncovered for 30 to 45 minutes or until liquid has been absorbed and wild rice has opened up.