1.5 cups raw rice
2 cups water
3 cans "cream of soup" (I used two chicken and one mushroom)
Chicken (I like thighs with the skin on them because they don't dry out, but boneless skinless breasts work too - though you might want to cover while baking.)
Mix rice, water and soup together. Pour the soup mixture into a 9x13 baking dish and add the raw chicken. Depending upon how much chicken you are baking, a larger dish may be needed.
The original recipe says to bake uncovered at 275 for 3 hours. We baked it at 375 for 1 - 1.5 hours and it turned out great.
Variation: Sprinkle french onions on top before baking for added flavor.
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