If you are a purist and wouldn’t dream of using a can of cream of mushroom soup, this recipe is not for you. If however, you are looking for a homey, satisfying dinner that takes 5 minutes to assemble, followed by 3 hours of low oven time, you can add this Baked Chicken and Rice recipe to your short list of “go-to meals”. I have been making this dish for at least three decades; it is dearly loved by the men in my family. And it has 5 ingredients. Now I have your attention!

Baked Chicken and Rice

6 pieces of bone-in, skin-on chicken, (breasts, thighs or legs). If the breasts are large, halve them.

1 can cream of chicken-mushroom soup (or just use cream of mushroom)

1 packet of dry Lipton’s onion soup mix

1 c. brown rice

2 soup cans of water

Whisk together the soup, water, dry soup mixture and the rice. Pour into a 9 x 13 inch pan, stirring so that the rice is evenly distributed. Carefully place the pieces of chicken on top of this mixture. Cover with a lid or with foil. Bake in a 275 degree oven for 2 hours and 45 minutes. Remove the cover and bake 15 minutes longer. Sprinkle with chopped Italian parsley for garnish. Makes 4 hearty servings.