3 to 3 1/2 lbs. chicken, cut into serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. water
1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube
METHOD:
Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
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