2 fryers, cut up
1 c. rice
1 lg. can English peas
1 can cream of chicken soup
Salt and pepper to taste

Soak rice 1 hour. Sprinkle rice over bottom of pan. Pour drained peas on top of rice. Place chicken pieces on top of rice and peas. Spoon cream of chicken soup over top. Put water in soup can to top and pour over soup mixture. Cover with foil, crimp tightly so steam can't escape. Bake at 350 degrees for 1 hour and 15 minutes.