CHICKEN WITH RICE


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

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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