3 lbs. chicken, cut up
1 c. rice, uncooked
1/2 c. onions, diced
1 (8 oz.) mushrooms, sliced a 1 (10.75 oz.) can cream of mushroom or celery soup
1 envelope Lipton onion soup mix
1/3 soup can of water

Substitution: Instead of canned cream of mushroom soup (contains cream) make your own "cream of mushroom soup" (it works!) as follows: 8 oz. (1 cup) chicken broth 2 tbsp. butter 2 tbsp. flour 2 tbsp. cornstarch 1 (6 oz.) (3/4 c.) non-dairy creamer 1 tsp. garlic powder Dash of salt & pepper

Combine all the Substitution ingredients in a covered saucepan and simmer for 20 minutes. Use in place of canned cream of mushroom soup if desired.

Spread rice evenly over bottom of 2 1/2 quart casserole. Spread diced onion over rice. Spread mushrooms over rice. Drizzle 1/2 can of soup over rice (or use substitute above). Drizzle 1/2 envelope soup mix over rice. "Mess" chicken up with balance of mushroom soup. Place chicken pieces on bed of rice. Pour water around sides of casserole up to the chicken. Drizzle balance of onion soup mix over the chicken. Bake covered 1 1/2 hours at 350 degrees.