Easy Chicken & Rice Caserole

by Romaine Richardson
(Dawson, Georgia)

4 small pieces of chicken (thigh or drumstick)
1 12 oz can of cream of mushroom soup
2 small bags of boil in the bag rice
12 oz of water
Spices or seasoning mixes

Instructions:
Preheat oven to 400 degrees.
Clean chicken and remove skin.
Place in casserole dish.
Cook chicken until almost done (times will vary).
Add soup and water
Cut open bags of rice and add to mixture.
Make sure rice is covered with soup.
Return to oven and cook until rice is tender.
Remove from heat and serve.

Eat with favorite vegetables. I prefer green beans.