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.
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