3-4 lb. chicken
1 c. raw rice
2 cans Franco American chicken gravy
1 c. seasoned bread crumbs
1/2 stick melted butter

Cook chicken in about 3 cups water until tender, about an hour. Remove chicken. Measure 3 cups broth. Add rice to water and cook until all liquid is absorbed, about 30 minutes. Remove chicken from bones and skin. Cut into pieces. Melt butter and add crumbs. In large dish, place half of rice. Top with half of chicken. Cover with 1 can gravy. Repeat. Top with crumbs. Bake at 350 degrees for 30 minutes.