1 c. dry rice (not instant)
1 pkg. dry onion soup
1 can cream of chicken soup
1 soup can water

Mix onion soup with rice in 9x13 cake pan; add chicken soup. Pour water over rice and soup. Mix well. Place chicken on rice. Place butter on chicken; salt and pepper (if desired). Cover with foil until last half hour of baking. Bake 1 1/2 hours in medium oven (325-350 degrees). Uncover to brown.

You may use chicken thighs, breasts or pork chops. If desired, remove chicken skin and as much fat as possible.

Cream of mushroom soup may also be used in place of chicken soup. It may be necessary to add water to rice mixture while baking.