Baked Chicken and Rice

  • 1 cup rice
  • 14.5 oz can cream of mushroom soup
  • 29 oz (2 soup cans) hot water
  • 6 to 8 pieces of chicken

Directions:

  1. Preheat oven to 375 F.
  2. Spray or grease 9×9-inch baking dish. Add rice, soup, and water; mix well.
  3. Spread chicken over top rice mixture.
  4. Bake 1 hour.

(Granny’s Note: When chicken is done, rice will be done, and the chicken juices will flavor the rice.)

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