From the book "Casseroles".
Ingredients:
1 can (103/4 ounces) condensed cream of mushroom soup
1 cup long grain or converted rice
1 teaspoon dried dill weed, divided
1/4 teaspoon black pepper
1 (3 pound) chicken, cut up and skinned
1/2 cup crushed multi-grained crackers
1 teaspoon paprika
2 tablespoons butter or margarine, melted
Fresh dill sprigs for garnish
Directions:
1. Preheat oven to 375 degrees. Combine soup, 1 1/3 cups water, rice, 3/4 teaspoon dill weed and pepper in 13 x 9 inch baking dish. Arrange chicken pieces on top of rice mixture. Cover tightly with foil. Bake for 45 minutes.
2. Sprinkle chicken pieces with crackers, paprika and remaining 1/4
teaspoon dill. Drizzle with butter. Bake 5 to 10 minutes or until chicken is tender. Season to taste with salt and pepper. Garnish with dill sprigs, if desired.
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