Ingredients :
- 22 oz cream of mushroom soup
- 2 2/3 cup water
- 2 cups rice (I used 1 cup of white & 1 cup of brown) but any kind would work
- 1 tsp dried dill, divided
- 1/4 tsp pepper
- 3 lbs chicken pieces
- 2 tbsp butter
- 1/2 cup crushed Multi-grain crackers
- 1 tsp paprika
Method :
- Preheat oven to 375 degrees.
- In large bowl, mix together soup, water, rice, 3/4 tsp dill, & pepper. Pour into 13x9 baking dish.
- Remove skin from chicken. Discard skin.
- Arrange chicken on top of rice mixture. Cover tightly with foil. Bake for about 45 minutes.
- Melt butter in small saucepan over low heat. Remove from heat. Add crushed crackers, 1/4 tsp dill, & paprika. Stir until well blended.
- Sprinkle cracker mixture on top of casserole.
- Bake, uncovered, until chicken is tender & Rice is cooked, about 5-10 minutes longer. Serve immediately.
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