*  Exported from  MasterCook  *
 
                      Easy Chicken and Rice Casserole
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Rice
                 Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    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!)
  
 
 
 
 
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