Chicken and Rice Casserole

3-4 chicken breasts cut in strips or cubed
2 cans cream of chicken soup
2 cups chicken broth (2 chicken bouillon cubes dissolved in 2 cups water)
2 cups uncooked rice
1/2 cup butter or margarine
1/2 cup orange juice concentrate
1 cup light corn syrup
1/4 teaspoon ginger
1/4 cup water

Put soup, broth, and butter together in saucepan. Bring to a boil. Take off burner and add rice. Cover and let sit for 10 minutes. Place chicken in 9x13-inch pan and pour rice mixture over the top. Cover with foil and bake at 325 degrees for 1 3/4 hours. In small bowl mix orange juice concentrate, corn syrup, ginger, and water. Pour this sauce over chicken and rice and bake uncovered for 15 more minutes. Serves 6.

Testing comment: This recipe tastes very good and is very easy to prepare.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 93)