*Pat Meiklejohn'S Chicken Casserole - cooking recipe

Ingredients

3 medium onions, sliced thin
1/4 to 1/2 c. melted butter
10 pieces chicken
salt and pepper to taste
2 (10 1/2 oz.) cans cream of mushroom soup
2 Tbsp. marjoram flakes
1 soup can water

Preparation

Cover bottom of buttered casserole dish (13 x 9 x 2-inch or larger) with the onion slices.
Dip pieces of chicken in melted butter and set aside.
Cover layer of onions with rice, then layer of chicken on rice.
Sprinkle with marjoram flakes.
Mix soup and water and spoon over chicken.
Seal with aluminum foil and bake at 300\u00b0 for 2 1/2 hours or at 250\u00b0 for 3 hours and 15 minutes. Serves 6 to 8.