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Easy Chicken Rice Casserole


4 chicken (white or dark)
1 can cream of mushroom soup
1 package lipton rice and sauce

Uncle Ben s box or envelope of flavored rice (wild or pilaf, etc.)
can be substituted for Lipton s Rice n Sauce, but if you use plain
white rice, use long cooking kind (not Minute) and you will have to
add spices to your taste: curry, paprika, pepper, etc. whatever you
wish. The small packets of Lipton s or Uncle Ben s usually have their
own flavor pak and no spices need to be added unless you like extra
pepper. Combine dry rice, flavor pak if there is one, can of cream of
mushroom (or cream of chicken or cream of celery) soup, and 1/2 to 1
full can of water after that. Stir well with fork as soup will be
lumpy. Add washed and skinned pieces of chicken and sink them down
into the liquid. Bake at 375 for 45 minutes to an hour depending on
type of rice--wild rice takes a little longer. When rice is done,
chicken is done. Watch during cooking and if rice begins to dry out,
add water. If bake at 400 cooking time is less. If mixture was
relatively soupy before putting in oven, bake uncovered, but if
mixture was not very soupy bake covered. The soupier the mixture when
goes in oven (how much water you added) the less you will need to
watch it while baking. If it is looking like it is going to still be
soupy towards time for it to get done, take cover off. One more
thing, cleanup is easier if you sprayed baking dish (glass) with Pam
or other cooking spray before you put the ingredients in the dish


Servings: 4



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