Chicken Rice Casserole - cooking recipe

Ingredients

1 1/2 c. rice (slow cooking)
2 lb. chicken thighs or breasts
1 envelope dry onion mix
1 can mushroom soup
1 can water

Preparation

Sprinkle dry rice in greased 13 x 8-inch Pyrex.
Place chicken parts on rice.
Mix dry onion soup mix with mushroom soup and water.
Pour soup mixture over.
Lift chicken so liquid can get underneath.
Bake at 350\u00b0 for 1 1/2 hours or until chicken is tender.
Cover with foil to bake.
Remove foil.
Turn stove to broil and brown for 5 or 10 minutes.
Slivered almonds added make it more delicious.
Serves 6.