4 chicken breast or other parts
1 can cream of mushroom soup
1 1/2-2 c. rice (I use UNCLE BEN'S® converted)
Dill weed, parsley, salt and pepper, to taste
4 c. chicken broth

Oven Method: Line shallow pan with foil; place skinned chicken in pan. Add rice, water, soup and herbs; mix. (Basil is also very good when added to this mixture.) Stir so that chicken has some of the soup mixture on it. Cover pan with foil, tented so that it won't stick to chicken; bake at 350 degrees for 1 hour; take foil off last 15 minutes if desired.

Crock Pot: Place all ingredients in cooker and mix thoroughly. Cook at low for at least 4 hours.