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Easy Chicken and Rice Casserole
- 1 cup uncooked rice (not instant)
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 1/2 soup cans of water
- 1 (1-ounce) package dry onion soup mix
- 8 chicken breast halves, or your choice pieces
- Preheat oven to 350*F (175*C).
- Spread rice in the bottom of a 9 x 13 x 2-inch baking dish. Arrange chicken on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal tightly with foil. Bake for 1 to 1 1/2 hours, removing cover last 15 minutes to brown.
Makes 4 to 6 servings.
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