2 cups white long grain rice
2 cans cream of mushroom soup
1 can cream of chicken soup
1 soup can of water
1 envelope of Lipton Onion Soup mix
1 to 2 pounds of chicken pieces
Preheat oven to 350° F. Spray a 9" x 13" casserole with non-stick spray or grease lightly. In a bowl, whisk the soups and water to combine without lumps, then add rice and stir to combine. Pour into the prepared casserole. Lay chicken pieces on top of the rice/soup. Sprinkle the envelope of Lipton Onion Soup mix over all evenly. Cover well with foil (or lid), and bake for about an hour and a half to two hours. Remove cover and bake for 15 more minutes. Serve with salad or a vegetable.
My notes: I learned to make this early in my marriage. Not haute cuisine, but the family likes it, and it is so easy on a busy day. You can use any chicken pieces that you prefer, you can adjust cooking time up or down depending on the size of pieces used.