- 1 chicken, into parts
- 1 pack dry onion soup mix
- 500 mL [2 cups] raw rice
- 2 [10-ounce / 284-mL each] cans cream of chicken soup concentrate
- 2 [10-ounce / 284-mL each] cans water
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- Preheat oven to 350°F [180°C].
- Arrange chicken parts into a roasting pan or a casserole.
- Sprinkle chicken parts with dry onion soup mix, then with rice; set aside.
- Mix together cream of chicken soup concentrate and water.
- Pour all over chicken parts and rice; tightly cover roasting pan or casserole.
- Bake, covered at all times into preheated oven, for 1 hour.
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