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Chicken Dump Casserole

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Chicken Dump Casserole
1 fryer chicken, cut into serving places
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1 can creamy onion soup/dip
1 can water
1 can chicken broth
1/2 cup green onion tops, chopped
One 2 ounce jar diced pimiento
2 cups raw rice (medium grain)

In a 13 x 9" pan or baking dish, melt butter on low heat on top of range. Coat chicken with butter. Arrange in pan and sprinkle with salt and pepper.

In a large bowl, combine soup, water, broth, onions, pimientos and rice. Mix well. Pour mixture over the chicken, spreading evenly. Bake at 350 for 1 hour.
Tona in Bama

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