Chicken Rice Casserole


4 pieces of chicken (your favorite cut)

¾ cup rice
1 can Cream of mushroom soup
1-1/4 can milk (use the empty soup can)
1 jar of mushrooms (drain ½ of the liquid)


Mix all ingredients except the chicken and pour it into a 2 qt casserole dish (un-greased).
Fry the chicken in a little bit of oil until just brown on both sides, seasoned with salt, pepper and garlic powder.
Put the chicken on top of the rice mixture.
Cover and bake for at 350 degrees for 1 hour.
Uncover and continue to bake for 15 minutes to crisp the chicken.

If you double the recipe, remember to cook it in a wider shallow pan.

Serve with salad and rolls.

Cream of Chicken soup,
Add a package of frozen peas to the mix,
Or use Adobo instead of salt!