1 c. uncooked long grain white rice
1 (10 3/4 oz.) can condensed cream of chicken soup
1 soup can of warm water
2 carrots, peeled and cut in half (optional)
1 tsp. salt (optional)
2 lbs. chicken pieces of fryer

In a 3 quart microwave casserole, mix rice, soup, water, carrots and salt. Place chicken pieces on top of rice mixture, arranging the thickest sides of pieces toward the outside of casserole. Cover casserole with its lid or plastic wrap. Microwave on high 20 minutes, rotating dish midway through cooking. Uncover and rearrange chicken pieces, if certain areas are over cooking. Recover and microwave on high 10 to 15 minutes. Let stand 10 minutes before serving. Makes 4 servings. 280 calories each.