6 half chicken breasts
1 stick butter
1 tbsp. dry onion flakes
3/4 c. uncooked rice
2 cans golden mushroom soup
2 c. water
Salt and pepper

Debone chicken breasts and cut into 3 pieces each. Salt and pepper the chicken breasts. In 9x13x3 inch pan, melt butter in oven. Sprinkle dry onion flakes and rice. Mix 1 can soup and 1 cup water and spread over rice in pan. Lay chicken breasts in pan next.

Mix remaining soup and 1 cup water and spread over chicken. (Some prefer to use less soup on last layer.) Cover with foil and bake for 1 1/2 hours at 350 degrees. Check casserole often. Take foil off during last 30 minutes of cooking. This makes it more solid.