Chicken and Rice Casserole
Prep: 5 min, Cook: 1:05
1 tsp. vegetable oil 2 lbs. skinless chicken pieces, 2/3 cup instant rice, 1/3 cup chicken stock, 1/3 cup water, 5 ounces cream of mushroom soup.
Preheat oven to 400°F. Heat oil in a heavy flameproof skillet or Dutch oven over medium high heat. Sauté chicken 2 minutes per side, turning occasionally.
Add remaining ingredients and bake 1 hour, covered.
May also cook chicken in frying pan, transfer to a casserole dish, add remaining ingredients, and bake in oven.