- 1 cup rice
- 14.5 oz can cream of mushroom soup
- 29 oz (2 soup cans) hot water
- 6 to 8 pieces of chicken
- Preheat oven to 375 F.
- Spray or grease 9×9-inch baking dish. Add rice, soup, and water; mix well.
- Spread chicken over top rice mixture.
- Bake 1 hour.
(Granny’s Note: When chicken is done, rice will be done, and the chicken juices will flavor the rice.)