1 lb. chicken gizzards
1 pkg. Lipton long grain and wild rice
1 can cream of mushroom soup
Salt and pepper
Grated Cheddar cheese

In medium saucepan cover gizzards with water. Bring to a boil and lower to simmer, 1-2 hours or until tender.

Prepare rice according to package directions. Put rice in oven proof casserole. Add gizzards and soup. Mix well. Season with salt and pepper. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes.