1 whole or cut-up baking chicken
1 c. raw rice, quick or regular
1 can cream of chicken soup or cream of mushroom soup
1 can water
1 tbsp. butter

Line casserole with aluminum foil. Pour raw rice in bottom of dish. Place chicken on rice. In separate bowl, mix one can of cream of chicken soup with 1/2 cup water. Pour over chicken. "Dot" with butter. Cover casserole with foil. Bake at 350 degrees for 1 to 1 1/2 hours.

NOTE: This can remain in cooling oven for up to an hour. To brown, it may be placed under broiler for 10 minutes. Serves 4 to 6.