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Ingredients
- 1 can Campbell's cream of chicken soup
- 1 chicken, washed and cut into pieces
- 1/2 c. rice, uncooked
- 1 1/2 c. hot water
- salt, pepper and butter to taste
Method
- Spray glass baking dish with Pam.
- Spread rice evenly in bottom of pan.
- Arrange chicken on top of rice.
- Add 1 1/2 cups hot water, salt and pepper to taste.
- Dot with butter.
- Cover with aluminum foil.
- Bake at 400° for 45 minutes.
- Remove foil. Pour soup over chicken and rice.
- Return to oven 15 to 20 minutes or until sauce is bubbly and chicken tests done with a fork.
