1 c. raw rice
1 env. dry onion mix, if too salty use dehydrated onions
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans water
6-8 pieces chicken - legs, thighs, or breasts

Spread rice in 9 x 13 inch pan, greased. Sprinkle dry onion soup mix over rice. Mix together soup and water. Pour over rice mixture in pan. Arrange raw chicken pieces over the top and bake 1 1/2 hours at 350°F. Sprinkle a little salt on chicken.