2 env. dry onion soup
1 1/2 c. uncooked long grain rice
2 fryer chickens, cut up
2 cans cream of chicken soup (or mushroom)
2 cans water
1/2 c. drained sliced mushrooms
1/4 c. chopped pimentos
1/2 tsp. Accent
1/2 tsp. black pepper

Spread onion soup in 9x12x2 inch pan. Cover with rice. Arrange chicken pieces over rice.

Combine soup and water; pour over chicken. Scatter mushrooms and pimentos over top. Season with Accent and pepper. Cover and bake at 350 degrees for 1 1/2 hours. Remove cover and bake about 1/2 hour or until chicken is tender and brown. Do not salt.