• 1/2 cup chopped onion (or more if you really like onion)
• 1 cup uncooked rice (not instant or Minute Rice)
• 2 1/2 lb. chicken parts ( I use 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 separate 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.