1 c. regular rice
1 pkg. dry onion soup mix
1 c. mushroom soup (may substitute with cream of celery or cream of chicken)
1 c. salad dressing
1 family size chicken (any variety)
2 c. boiling water

Spread rice in 9 x 13 inch baking pan, sprinkle onion soup mix over it. Stir soup until smooth then carefully pour over or spoon over rice and onion soup mix. Place chicken on top. Stir salad dressing with a little salt and pepper. Spread over chicken pieces. Pour 2 cups boiling water around the sides and in between chicken pieces so as not to wash salad dressing off chicken. Bake at 350 degrees for 1 1/2 to 2 1/2 hours (depending on size of chicken pieces) until chicken is done.