1 env. dry onion soup mix
1 (2 to 2-1/2 lbs.) fryer or 6 chicken breasts
Butter to taste
1 c. raw rice (not instant)
1 (10-1/2 oz.) can cream of mushroom soup
2-1/2 c. water

Sprinkle onion soup. Mix over bottom of well greased baking dish or casserole; then add rice. Arrange chicken in a single layer and spoon soup over, combined with the water over the top. Dot with butter. Bake at 350 degrees for 1-1/2 hours.