6 – 8 pieces chicken (1 whole chicken, cut up or thighs, drumsticks or breasts)
1 1/4 cups long grain rice
1/2 package onion soup mix – whole package is saltier!!
2 cans mushroom soup
2 cans water
In a 9 X 13 glass baking dish, mix rice and onion soup mix and spread evenly. Place chicken on top ( there should be some space between each piece). Mix the soup and water and pour over top. Bake, uncovered, at 325 F for about 1 1/2 hours. Let stand about 10 minutes to absorb liquid if necessary.
Serve with apple or red currant jelly.
Note: The rice should be like a creamy risotto. If you crowd too many pieces of chicken in there will be too much liquid; if not enough pieces, it will be too dry. If you only want 4 pieces of chicken, cut the whole recipe in half and put in an 8X8.