4 chicken breasts
4 thighs
1 c. butter
1 tbsp. oregano
1 bay leaf
1 tbsp. thyme
1 tsp. garlic, minced or mashed
Salt & white pepper, to taste
1 can cream of mushroom soup
1 can (soup can) milk
1 c. med. or pearl rice

Remove chicken skin and rinse chicken. In skillet, melt butter and add spices. Add chicken and brown. Remove chicken, lower heat and add mushroom soup and milk. Stir to mix with spices. Place browned chicken in skillet and spoon sauce (soup) over chicken. Cover and simmer 45 minutes on low heat. (Check to spoon more sauce over chicken pieces one to two times.)

In pan, add 1 cup medium or pearl rice to 1 1/3 cups water, bring to a boil then lower to simmer. Cover and cook for about 20 minutes. Serve chicken with rice, spoon sauce over both. Add a tossed green salad and enjoy! Easy for entertaining!