Broil 5 minutes to brown; bake at 350 degrees for 1 hour.

1 chicken, cut up
1/2 c. bottled Italian dressing
2 tbsp. onion flakes
2 tbsp. dried parsley flakes
1/4 tsp. leaf marjoram, crumbled
1/4 leaf basil, crumbled
1/4 tsp. lemon pepper seasoning
1 can condensed cream of chicken soup
1 1/2 c. water
1 c. uncooked converted rice

Arrange chicken skin side up on foil lined broiler pan; brush liberally with Italian dressing; broil 5 minutes 5 inches from heat or until nicely browned. Remove from broiler; reserve. Pour broiler drippings into heatproof bowl; mix in remaining dressing, onion flakes, parsley flakes, marjoram, basil, lemon pepper, soup and water. Arrange rice evenly in buttered 13 x 9 x 2 inch pan. Pour 1/2 of the soup mixture into pan and stir to mix. Place chicken on rice mixture, top with remaining soup mixture; cover with foil. Bake in moderate 350 degree oven for 30 minutes; uncover, stir rice mixture. Bake 30 minutes longer until bubbly and chicken is done. Serve with crisp green salad.