1 chicken, cut up
1 can cream of mushroom soup
1/2 can water
3/4 c. orange juice
1/2 c. wine
1 pkg. dry onion soup mix
1 c. long grain rice

Combine mushroom soup, water, orange juice and wine in a bowl. Line a 9"x13"x2" pan with aluminum foil. Grease generously and sprinkle rice evenly over bottom of pan. Dip chicken into soup mixture. Lay chicken over rice. Pour remaining mixture over the chicken. Sprinkle top with dry soup mix. Cover pan tightly with foil. Bake at 325 degrees for 2 1/2 hours. Serve with a tossed salad and you have a complete meal.