1 chicken, cut in parts and seasoned to taste
1 (10 oz.) can cream of mushroom soup
1 can water
3/4 c. orange juice
1 c. rice
1 c. wine (optional)

Line a 13 x 9 x 2 inch pan with foil and grease generously with butter. Heat oven to 325 degrees. Mix soup, water, orange juice, and wine in a bowl. Line the bottom of pan with the rice, spreading evenly. Dip the chicken parts in the mixture and lay on rice. Pour remaining mixture over chicken and rice. Cook for 1 1/2 to 2 hours.