Chicken with Rice
A recipe from the Sneaky Kitchen
1 cup rice (partially cooked, or Uncle Ben's from box)  (See Note)
1 can golden mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/2 cup dry white wine or water
1/2 cup water
2 to 3 lbs. chicken pieces, raw, skin removed
1 package dry onion mushroom soup

Preheat oven to 350 F. Lightly grease a 9" x 13" baking pan.

Put rice, soups & liquids together & mix well. Pour into baking pan. Arrange chicken on top of mixture. Sprinkle dry soup mix on top. Cover & bake about one hour. 

Check chicken & if not done, bake another 15 or 20 min. - make sure the white meat doesn't dries out!  Serves 6 or more.

Note:  If using regular raw rice, it will take a longer baking time to cook rice; cook it half way before using in the casserole.  If you use Minute Rice or Uncle Ben's, just put the rice in dry. If using raw brown rice, cook it for about 1/2 hr. before adding to casserole. If you like more rice per serving of chicken, increase the rice to 1-1/2 cups & add an extra 3/4 cup water.