• 1/2 cup chopped onion (or more if you really like onion)
• cup uncooked white rice (not instant or Minute Rice)
• 2 1/2 lb. chicken parts (I don't weigh them - usually use 4 boneless breasts)
• 10 1/2 oz. can cream of mushroom or golden mushroom soup
• 1/2 can of water
• 1/4 tsp. crushed marjoram
• 1/2 tsp. salt
• 1/4 tsp. crushed thyme
• 1/4 tsp. pepper
• 1/8 tsp. oregano
• 1/4 cup chopped parsley flakes

1. Lightly grease baking dish.
2. Sprinkle onion in bottom of dish.
3. Sprinkle rice over onion then place chicken over the rice.
4. In a medium bowl, combine soup, water & all other ingredients except parsley.
5. Pour mixture evenly over the chicken.
6. Top with parsley.
7. Bake, covered, at 350° for 1 hour.
8. Uncover the last 15 minutes allowing chicken to brown.