3/4 c. uncooked rice
4-8 chicken breasts, boned and cleaned
1 (16 oz.) pkg. frozen Chinese stir fry vegetables
1 (10 1/2 oz.) can cream of chicken, undiluted
1 (10 1/2 oz.) can cream of mushroom soup, undiluted
1 can water or chicken broth
2 garlic cloves, minced or 1/2 tsp. minced garlic
13x9x2-inch or 9x9x2-inch baking dish or pan
1 (10 inch) fry pan
1 (2-3) qt. saucepan

(Or one family size bag of UNCLE BEN'S® Quick Rice, prepared according to directions on package).

Preheat oven to 350°F.

Brown chicken in butter and set aside.

Prepare stir fry vegetables according to directions.

Blend garlic, rice, soup and vegetables together. Heat until warm throughout.

Spoon 1/2 of soup mixture into bottom of 13x9x2-inch or 9x9x2-inch baking dish or pan. Layer chicken on top of soup mixture. Season light with garlic, salt and pepper. Top with remainder of soup mixture.

Bake uncovered, at 350°F for about 1 hour. This can also be baked at 300°F for about two hours, or in a slow cooker on low setting for about 4 hours. Whichever cooking method is used, cook until rice is tender. As it cooks, the rice will absorb liquid. Add more water or chicken broth, if needed, while the casserole cooks.

Servings: 6.