1 c. long grain rice
1 fryer, cut up
1 can mushroom soup
2 c. water
1 pkg. dry onion soup mix

Scatter rice in bottom of greased 13 x 9 inch baking pan. Arrange chicken, skin side up, on top of rice. Combine the soups and the water; pour over the chicken. Bake at 325 degrees for 1 hour or until tender.