1 frying chicken
1 (7 oz.) pkg. herb rice
2 1/2 c. water
3 strips bacon
1 can mushroom soup
1/2 c. milk

Cut chicken into serving size pieces, brown in cooking oil in frying pan. Meanwhile, combine herb rice with 2 1/2 cups boiling water and 3 strips bacon cut into 1 inch pieces; place in baking dish. Arrange chicken pieces over rice; pour on the soup diluted with the milk. Cover; bake at 350 degrees for 45-60 minutes, until chicken and rice are tender.