1 c. UNCLE BEN'S® white rice
1 can cream of mushroom soup
1 can chicken bouillon
1/4 c. chopped onion
2 tbsp. chopped pimiento (opt.)
Chicken pieces

Combine rice, soup, onion and pimiento in 13"x9" casserole. Place chicken pieces over rice. Sprinkle with salt and pepper. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover, stir rice to prevent drying and bake 15 more minutes. Sprinkle with paprika. Serves 4 to 6. Can be stored in refrigerator in advance.

Variation: Mix rice with 3 cans cream soup (mushroom, celery and chicken plus 1/4 cup melted butter) and 18 ounce can mushrooms, undrained. Can increase rice to 1 1/4 cups. Brush chicken pieces with 1/4 cup butter and layer on rice (boneless breasts are good). Bake at 275 degrees for 1 1/2 to 2 hours. If desired, omit onion and pimiento and add paprika and almonds. Serves 8.