Oven Chicken & Rice
10 3/4 ounces canned condensed cream of mushroom soup
1 cup long-grain or converted rice
1 teaspoon dried dill weed -- divided
1/4 teaspoon black pepper
1 chicken -- 3 lb. cut up and skinned
1/2 cup crushed multi-grain crackers
1 teaspoon paprika
2 tablespoons butter or margarine -- melted
Preheat oven to 375°F. Combine soup, 1 1/3 cups water, rice, 3/4 teaspoon dill
weed and pepper in 13 x 9-inch baking dish. Arrange chicken pieces on top of
rice mixture. Cover tightly with foil. Bake 45 minutes. Sprinkle chicken pieces
with crackers, paprika and remaining 1/4 teaspoon dill. Drizzle with butter.
Bake 5 to 10 minutes or until chicken is tender. Season to taste with salt and
pepper.
Makes 4 to 5 servings.
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