3 to 4 pounds chicken, cut up with skin on
1 envelope dry onion soup mix
1 large bag yellow saffron rice
1 can cream of mushroom soup
1 soup can milk
2 c. hot water
1 stick butter

In large roasting pan with lid, mix onion soup mix, mushroom soup, milk, and hot water together. Add rice, mix well. Lay chicken pieces on top of liquid mixture. Cut butter over top. Cover pan. Cook at 350°F for 1 1/2 -2 hours. Rice should be soft, some liquid. Don't cook too long or rice will be dry. Start checking for doneness after 1 1/2 hours.