Serves 6.

Ingredients:
2 1/2 pounds cut up chicken
1 cup uncooked rice, washed and drained
1 can cream of chicken soup
2 cups boiling water
1 teaspoon each of Italian seasoning and poultry seasoning (or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)
salt and pepper to taste

Preparation:

1. Mix soup, seasonings and water. Stir into rice. Spread in 3 quart casserole.
2. Season chicken with salt and pepper; place on top of rice mixture.
3. Cover the casserole dish tightly with aluminum foil. Bake in a 350 F (175 C) oven for 1 hour.
4. Remove foil. Cook for 20 minutes longer; until the excess liquid has evaporated away and rice is tender.

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Tags: casserole, chicken, rice