I have made several X and rice casseroles in the past. These generally
take the form of a meat (usually chicken), uncooked rice, water or milk,
seasonings, and a can or two of condensed soup. Mix all together and bake
for a period of time.

My problem is that when it is done, the rice is clumpy and kinda slimy
with a really icky texture. Is there a trick to getting the rice to have a
better texture more like rice?

Regards,
Keith