1 (5 oz.) pkg. pre-cooked rice (1 c.)
1/2 env. dry onion soup mix (1/2 c.)
1 can cream of mushroom soup
Chicken pieces (use joined thighs & legs or breasts)
1 1/4 c. boiling water
1/4 c. dry sherry
2 tbsp. chopped pimiento
Butter
Salt & pepper
Paprika

Brush chicken with butter, salt, pepper and paprika. Place on rice mixture. Cover and bake 2 hours or until chicken and rice are tender. Uncover the last 1/2 hour. Serves 6 to 8. May be doubled or tripled, according to servings needed.