1 c. reg. rice, uncooked
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
2 3/4 c. water
1 (2-3 lb.) broiler-fryer, cut up
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter, cut into 1/8 in. slices

Sprinkle rice in a 13 1/2 x 8 3/4 x 1 3/4 inch baking dish. Combine soup and water; pour over rice. Place chicken pieces, skin side up, in baking dish; sprinkle with salt and pepper. Place a piece of butter on each piece of chicken. Bake at 350 degrees for 1 hour. Yield: 6 servings.