1 chicken, cut up (I use boneless)
1 can cream of chicken soup, may substitute cream of mushroom
1 chicken bouillon cube, dissolved in 1 c. boiling water
3/4 c. rice (not Minute Rice)
1 pkg. onion soup mix

Stir cream of chicken soup, chicken bouillon and rice in the bottom of casserole dish with tight cover. Place chicken on top of mixture. Sprinkle onion soup mix on top. Cover, bake at 350 degrees for 1 1/2 hours. Do not undercook.