Plopped Chicken

Preheat oven to 350°F. Arrange the cut-up chicken pieces in a single layer in a 9x13 inch baking dish.

Sprinkle the uncooked rice evenly over and around the chicken pieces.

In a bowl, combine the mushroom soup and Lipton onion soup until well blended.

Pour the soup mixture over the chicken and rice, ensuring ingredients are evenly distributed.

Fill the emptied soup cans with water and pour 2 cans of water over the entire mixture.

Stir gently to distribute the liquids, then cover the baking dish tightly with aluminum foil.

Bake covered for 45 minutes, until the rice is tender and the chicken is cooked through.

Remove from oven and let rest for 5 minutes before serving directly from the baking dish.