Quick and Easy Rice
by Jennifer Willis
It doesn't take much time to put his food storage recipe together.
- 1 - 2 cans cream of chicken soup
- 2½ - 3 soup cans of water
- 2 cups rice (uncooked)
- Chicken breasts or canned chicken (optional)
Thoroughly mix the soup and the water together in a bowl.
Add the uncooked rice to the water/soup mixture.
Pour the mixture into a 9” x 11” casserole pan.
(Optional – put the chicken on top of the rice.)
Cover the pan with tin foil and bake at 350°F for 45 - 60 minutes. The rice should not be watery when it’s done.