Chicken And Rice

• 1 c. uncooked long grain rice
• 1 (13 3/4 oz.) can chicken broth plus 1/4 c. water
• 1 (10 1/2 oz.) mushroom soup
• 2 Tbsp. chopped canned pimientos
• 2 Tbsp. sliced green onion
• 1 (2 to 3 lb.) broiler/fryer chicken, cut up or 6 boneless breasts
• paprika

1. Advance preparation:
2. Combine all ingredients except chicken pieces.
3. Turn into 13 1/2 x 8 3/4 x 1 3/4-inch baking dish that had been sprayed with pam.
4. Place chicken on top.
5. Season with salt and pepper.
6. Cover, chill.
7. (May be done a day ahead.)
8. Before serving, bake, covered at 350u0b0 for 1 hour.
9. Stir rice, sprinkle chicken with paprika.
10. Bake, uncovered, 45 minutes to 1 hour more until liquid has been absorbed and chicken is tender.
11. Stir rice again before serving.
12. Serves 4 to 6.

long grain rice, chicken broth, mushroom soup, pimientos, green onion, chicken, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212528 (may not work)