1/3 c. raw rice
1 tsp. instant diced onions
9 frozen fish sticks
1 c. water
1/2 can clam chowder (condensed)

Heat oven to 425 degrees. Combine rice, onion and water in small saucepan with cover. Boil, then reduce heat and simmer (covered) for 15 minutes or until rice is done. Mix in soup. Pour into greased casserole. Lay fish sticks on top. Bake in oven for 15 minutes.