Chicken 'n Rice Casserole

This is a great chicken and rice casserole that Mom frequently served.

20 minutes to prepare, 1 1/2 to 3 hours to cook

Makes 6 to 8 servings, depending on number of chicken pieces

Carolyn Watlington, via Janice T. Watlington

Contributor!Watlington, Carolyn Contributor!Watlington, Janice T. Main Dishes!Chicken n Rice Chicken!Chicken n Rice Casserole!Chicken n Rice Rice!Chicken n Rice

Ingredients

• 1 medium Frying Chicken cut into pieces
• 2 cups Rice uncooked, regular or minute
• 2 cans (10.5 oz) Cream of Chicken Soup condensed
• 2 cans (10.5 oz) Water
• 1 package Onion Soup Mix dry
• 1 tsp. Salt
• 1/2 tsp. Black Pepper ground

Directions

Place rice in large (9x13) baking dish or cake pan. Sprinkle onion soup mix over top.

Mix cream of chicken soup and water and pour over rice. Place cut-up chicken pieces on top. Salt and pepper the chicken.

Bake covered at 250 deg. F for 3 hours, or 350 deg. F for 1 1/2 hours.

You can also use Pork Chops instead of chicken. Use Cream of Celery or Cream of Mushroom Soup instead.

You can even use leftover Turkey instead of chicken. Add the meat thirty minutes before the end of cooking.

For extra rice, add another cup of rice and cup of water to the recipe.