2 tsps. vegetable oil
2-1/4 lbs. skinless chicken pieces
1-1/3 cups instant rice
2/3 cup chicken stock
2/3 cup water
11 oz. cream of mushroom soup
Serves 8
Preheat oven to temperature 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.