Great Chicken And Rice Casserole - cooking recipe

Ingredients

1 chicken fryer (about 3 lb.), cut up
1 1/4 c. long grain rice
2 c. strong chicken veloute or 2 cans cream of chicken soup
2 c. water
1 envelope Lipton onion soup

Preparation

Wash and pat dry the chicken pieces; discard the gizzard, heart and liver.
Place the pieces in a 9 x 13-inch roasting pan. In a mixing bowl, whisk together the rice, the veloute or soup, water and onion soup mix.
Pour rice mixture over chicken.
Place pan in oven and bake approximately 1 hour.
When finished, the casserole will have a brown crust.
Remove the casserole and let stand 15 minutes before serving.