Baked Chicken and Rice

• 1 cup rice
• 14.5 oz can cream of mushroom soup
• 29 oz (2 soup cans) hot water
• 6 to 8 pieces of chicken

Directions:

1. Preheat oven to 375 F.
2. Spray or grease 9×9-inch baking dish. Add rice, soup, and water; mix well.
3. Spread chicken over top rice mixture.
4. Bake 1 hour.

(Granny’s Note: When chicken is done, rice will be done, and the chicken juices will flavor the rice.)