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!)