1 c. long grain rice
1 env. dry Lipton's onion soup
2 chickens, cut up
3/4 c. orange juice
1/4 c. sherry
1 can golden mushroom soup, undiluted
Fresh or canned mushrooms as desired

Butter a large baking dish or pan (13 x 9 inches or larger). Put rice over bottom of the pan and shake to coat evenly. Arrange chicken skin side up, along the whole pan on top of rice. Mix orange juice, sherry and soup; pour over chicken and rice. Add mushrooms. Sprinkle with package of dry onion soup over the top. Cover with lid or foil. Bake at 325 degrees for 1 1/2 to 2 hours. Will be moist. If desired uncover and bake last 15 to 20 minutes until rice is dry and chicken browned. If using pork chops, brown chops first.