8 chicken legs or other pieces
1 1/2 c. uncooked rice
1 can golden mushroom soup
1 c. orange juice
14 c. sherry
1 envelope dry onion soup mix

Cover inside of flat casserole or pan with oil. Spread bottom with raw rice. Place chicken skin side up and pour over all the soup, juice and sherry which have been blended in a bowl. Stir soup mix in its envelope with fork, then sprinkle evenly over all. Cover with tight lid or foil. Cook in 325 oven for 1 3/4 to 2 hours.