Chicken and Rice PotTo give this recipe that fresh garden taste, I like to addsliced fresh mushrooms and maybe some fresh basil, rosemary,or dill. It's an easy, make-ahead meal, so there's nofussing at dinnertime.Ingredients1 (10-3/4-ounce) can condensed cream of mushroom (or celery) soup2 cups water1 cup uncooked long-grain white rice2 tablespoons chopped fresh parsley1 (3- to 4- pound) chicken, cut into 8 pieces1 (1.25-ounce) envelope dried onion soup mixInstructions1. Preheat oven to 350 degrees F.2. In a medium bowl, mix the mushroom soup, water, rice, and parsley. Pour into roasting pan or large casseroledish. Place chicken pieces on top. Sprinkle onion soup mix over chicken.3. Cover and bake about 1-1/2 hours or until chicken is done.