Chicken with Rice

1 cup rice

1 chicken, cut up (or 6 medium size breasts)

1 envelope dry onion soup mix

1 can cream of mushroom soup

2 cups water

Preheat oven to 400 degrees. Place rice in greased three quart casserole. Add chicken pieces, meat side up. Sprinkle with dry onion soup mix. Add condensed soup, pour water on top and cover dish. Bake 1 hour. Remove cover and bake 15 min or until brown. Yield: 6 servings

I prefer to double the amount of rice, onion soup mix, cream of mushroom, and water, but to do this you'll need a larger pan. The rice is the best part of the dish, and the original recipe just doesn't make enough of it for six servings. You can use boneless skinless breasts or bone-in chicken. With bones, you may have to cook it a little longer to make sure the chicken is done.

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