12 (approximately) chicken pieces, legs, thighs, breasts, enough to cover 9 x 13 inch pan
2 c. rice, prepared according to pkg. instructions (NOT minute rice)
2 cans soup, your choice of cream of chicken, celery or mushroom
1 can milk
1 tbsp. butter
Pepper to taste

Preheat oven to 325 degrees. Prepare rice according to package instructions. Melt butter and put in bottom of 9 x 13 inch pan. Place cooked rice in pan. Wash and remove skin from chicken. Place over rice. Mix together soup and milk until smooth. Pour over chicken. Pepper to taste. Cover pan with foil and bake for 1 hour. Remove foil and bake another 30 to 45 minutes. Serve with salad or vegetable. Serves 6.