Chicken Dip Casserole

• 8 pieces chicken, assorted
• seasoned meat tenderizer
• salt and pepper
• 1 12 cups uncooked long grain rice
• 1 (8 ounce) can mushroom stems and pieces, drained
• 2 envelopes onion soup mix
• 3 cups boiling water

1. Preheat oven to 425.
2. Coat a 9 x 13 baking dish with vegetable spray.
3. Season chicken with meat tenderizer, salt and pepper.
4. In a large bowl, combine the rice, mushrooms, soup mix and water.
5. Mix well and pour into the baking dish.
6. Place the chicken in a single layer on top of the rice mixture.
7. Cover the baking dish with aluminum foil and bake 20 minutes.
8. Remove the foil and bake 20 to 25 minutes more or until the chicken is no longer pink and rice is tender.
9. Remove from oven and let rest 5 minutes.
10. Fluff rice with a fork and serve.

chicken, tenderizer, salt, long grain rice, mushroom stems, onion soup, boiling water

Taken from www.food.com/recipe/chicken-dip-casserole-50333 (may not work)