6 chicken legs with thighs attached
2 cans cream soup: chicken, mushroom, celery, or asparagus
4 soup cans water
1 1/2 c. rice, brown or white
Salt and pepper, to taste if desired
Covered roasting pan, approximately 10 x 12

Mix soup and water thoroughly in pan adding rice and stirring. Place chicken to cover top of mixture. Add seasonings then cover and bake in 325 degree oven for 1 hour. Serves 6 with a salad to accompany. Easiest, best-received company fare for good friends.