1 c. uncooked long grain rice
1 fryer chicken, cut into serving pieces
1 can cream of mushroom soup (10 3/4 oz.)
1 1/2 c. water
1 pkg. dry onion soup

Scatter rice on bottom of greased 9 x 13 inch pan. Lay pieces of chicken, skin side up, on top of rice. Combine mushroom soup, water and onion soup mix. Pour over chicken. Bake at 325 degrees for 2 hours. Yield: 6 servings.