1 c. raw brown rice
1 (2 lb.) can crushed tomatoes
1 (1 lb.) can sauerkraut
20 chicken thighs or 6 chicken breasts

Grease a 9 x 13 inch glass pan. Pour in the raw rice and distribute it evenly. Drain the sauerkraut and spread it on top of the rice. Spoon the crushed tomatoes over the rice and kraut. Season the chicken parts with salt and pepper and lay them on the other ingredients. Top with foil and bake 2 hours at 325 to 350 degrees.