6 strips bacon
2 c. rice (long grain)
3 lbs. chicken
1 can cream of mushroom soup
2 cans water
2 1/2 tsp. parsley flakes
1 1/2 tsp. oregano
1 med. onion, diced
1 3/4 tsp. garlic powder
3 tsp. salt
1/2 tsp. pepper
Mushrooms

In saucepan, heat soup, water, onion, oregano, garlic powder, 2 teaspoons parsley flakes and mushrooms (do not boil). While this is heating, line a 9 x 13 inch pan with bacon strips. Pour 2 cups rice over bacon. Sprinkle 2 teaspoons salt on rice. Place pieces of chicken on rice, skin side up. Pour mushroom soup mixture over chicken. Sprinkle 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon parsley flakes over chicken. Seal pan tightly with aluminum foil. Bake at 250 degrees for 2 1/2 hours. Do not remove foil while cooking. Can be easily reheated.