Easy Chicken and Rice Casserole

Title:
Easy Chicken and Rice Casserole

Yield:
4 Servings

Categories:
Poultry,
Rice,
Easy




Ingredients:





     4 x  Chicken (white or dark)


     1 cn Cream of mushroom soup


     1 pk 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 (sorry!)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini