4 pieces of chicken (breasts, legs)
1/4 tsp. garlic salt
1 can cream of chicken soup
Salt & pepper
Rice
Crisco oil

In frying pan, put Crisco (enough to cover bottom of pan). Fry chicken for 1/2 hour. Remove chicken. Add into oil, 1 can of cream of chicken soup, garlic salt, 2 cans of water, salt, pepper. Stir. Let simmer for 10 to 15 minutes.

Preheat oven to 350 degrees. In a casserole dish, place a layer of rice (Minute Rice works best). Add the soup mixture from frying pan. Place chicken on top. Bake at 350 degrees for 1/2 hour. Serve with salad or vegetables. (Bigger families can use more chicken.)