1 10 oz. package of saffron yellow Spanish rice (Vigo)
1 10 oz. can of canned premium chicken in water
1 can cream of chicken or cream of mushroom soup
1/2 cup milk
paprika
*optional: onions
**optional: fried fried onions
**optional: cheese

Cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.)

Drain water from canned chicken. Combine soup and chicken in bowl.

Add cooked rice to soup and chicken. Stir in 1/2 cup of milk, more or less, depending on consistency desired.

Cook uncovered in a casserole dish at 350 degrees for about 20 minutes. No need to grease the dish.

That's it!

Serve with vegetables for a complete and quick meal.

*If using onions simmer onions in butter for about ten minutes then add to bottom of casserole dish. (I leave them out when I cook it for my kids)

**If you desire, you can top it with cheese or fried onions and broil for about 5 minutes.

Submitted by: Glenda Dieterly