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1 large frying chicken, cut up
1 can cream of mushroom soup
2 soup cans water
1 envelope dry chicken noodle
soup mix
1 envelope dry onion soup mix
1 c. uncooked long grain rice

In saucepan, mix mushroom soup, water, chicken noodle
soup mix and ONLY 1 tablespoon dry onion mix (stir before
measuring). Heat and stir until dissolved. Add the rice.
Pour rice-soup mixture into 9 x 13 x 2-inch baking pan. Stir
to distribute rice evenly. Place chicken pieces on top of
mixture (skin side down). Sprinkle the balance of the envelope
of dry onion soup mix over the chicken. Cover tightly with
aluminum foil and bake in a 350 degrees oven for 1 1/2 hours (2 hours
if metal pan is used).

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