2 pkgs. instant boil bag rice
2 cans cream of mushroom soup
4 carrots-celery
1/2 onion
Salt, pepper, garlic powder
4 chicken leg quarters
1/2 c. Italian dressing

Heat oven to 350 degrees. Marinate chicken legs in Italian dressing and 1 cup water overnight. Cool rice, set aside. Chop onion, carrots and celery and mix with rice. Add 2 cans cream of mushroom soup to rice mixture. Season as desired.

In 9 x 12 inch baking dish layer rice along bottom and sides. Place chicken on top of rice and cook in oven for 45-60 minutes, covered. Uncover and brown chicken.