Charlene's Recipe

Herbed chicken and rice bake

Category: Best ever casseroles

Serves 4-6

3-4 lbs chicken
1 cup long cooking rice, uncooked
2 (10 3/4 oz) cans cream of chicken soup
1 1/4 cup water
1 1/2 cup water
1 1/2 oz pkg onion soup mix
1 tsp dried thyme
1 tsp Worcestershire sauce

Arrange chicken pieces in a lightly greased 13x9 inch baking pan; set aside. Stir together remaining ingredients in a mixing bowl; spread evenly over chicken. Cover tightly with aluminum foil. Bake at 350 degrees for 2 1/2 hours, until rice is tender and chicken juices run clear when pierced.