| 1-2 to 2 1/2 lb. Chicken | 1 1/2 c. Minute Rice |
| 1 can condensed Cream of Mushroom Soup | |
| Cut up chicken at joints. Sprinkle rice lightly into greased shallow baking pan. Layer chicken over rice, skin side up. Pour soup over all of the area. Cover and bake at 350°F for 1 hour or until chicken is tender.
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