*Oven Chicken*. I got this recipe from Thirty Handmade Days and modified it just slightly because at my altitude I use just a little more liquid in my rice. I served it with *Crispy Cheddar Chicken*, another family favorite, and steamed broccoli. It was a great dinner that my whole family loved.
Stick of Butter Rice
1 cup long grain white rice
1, 10 oz can condensed French onion soup
1, 14.5 oz can beef broth (this is what I changed - the original recipe calls for a 10 oz can)
1/2 cup or 1 stick of butter, cut in slices
Preheat oven to 425 degrees. In a 9x9 inch baking dish or a 2 1/2 quart casserole dish, combine rice, soup, and broth. Cut butter into slices and place evenly on top of the mixture. Cover with foil (or your casserole lid) and bake for 30 minutes. Remove cover and bake 25-30 minutes. Fluff and serve.