While this might seem to be a lot of rice for four people, somehow there usually isn't much if any left over.
Chicken & Rice Casserole – Serves 4
4-bone in chicken breasts (rinse and cut off excess skin and fat but leave skin on top of breast pieces then lay on paper towels on plate and pat dry)
2 -3 tbsp. margarine or oil
1 cup long grain white rice
2 cups chicken broth/stock
Brown 4 chicken breasts in margarine/oil. Sprinkle with salt and remove from skillet.
In drippings cook onion and stir in rice until light golden brown.
Add broth/stock, stir and pour into 2 quart casserole dish. Place chicken pieces on top of rice mixture, skin side up.
Cover and bake 375 degrees for 50 minutes.