Quick and Easy Rice

by Jennifer Willis
(Paradise, Utah)

It doesn't take much time to put his food storage recipe together.

Ingredients:

• 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.