1 3/4 c. rice
2 cans cream of chicken soup
1 can water
2 or 2 1/2 lb. chicken

Sprinkle uncooked rice in ungreased casserole dish (1 1/2 or 2 qt. size). Mix together in a bowl: 2 cans cream of chicken soup and 1 can water. Pour soup mixture over rice. Stir mixture and rice, making sure all the rice is moistened. Lay raw, salted chicken on top of rice. Cover with lid or foil and bake 1 1/2 hours at 350°F. Remove foil about 30 minutes before serving to brown chicken.