Chicken and Rice

Measure raw rice into a 2 1/2-quart casserole dish. Mix dry onion soup mix, cream of chicken soup and 1 soup can of water. Arrange pieces of chicken on top (legs, thighs and breasts are good).

Sprinkle chicken generously with paprika.

Bake in 350° oven, covered, for 1 1/2 hours.

Then, if chicken is tender, let it brown, uncovered, for 15 more minutes.

Watch that the rice mixture stays moist.

You might want to add a little hot water. This is good baked in a 9 x 13-inch baking pan covered tightly with foil.

The paprika gives the chicken color.

Also, there is no salt added as the soups give plenty of flavoring.