The Book Doctor’s Baked Chicken on a Bed of Rice

Quite simply the tastiest chicken recipe I ever ate. From a bookdealer who loves to eat chicken but hates to cook. Makes about 4 servings depending on how starved you are.

Ingredients

• four to eight pieces of chicken, with bones and skin
• one can of cream of chicken soup (10.5 oz)
• one can of water measured in the same can
• 3/4 cup white rice
• salt and seasonings of your choice

Set middle shelf in oven. Preheat oven to 375 degrees.

In a mixing bowl, use a wire whisk to blend a 10.5 oz can of cream of chicken soup with a full amount of water from the same can. Set aside. (Note: use an off-brand soup if possible; it will probably cook up better than the red-and-white brand.)

Spray with cooking spray or grease a 9 x 12 inch aluminum baking pan. Cover the bottom evenly with 3/4 cup of white rice. Sprinkle a little salt if desired.

Slowly pour half (and only half!) of the soup over the rice. Cover the rice completely with the soup. Set the rest of the soup aside.

Lay the chicken pieces over the rice. Lay them flat, with the skin topside and covering as much of the exposed meat as possible. For best results, do not allow the chicken to touch the sides of the pan or each other.

Slowly pour the rest of the soup over the chicken parts. The soup will be thick enough to cling to the chicken. Make sure you coat all exposed chicken parts with soup.

Add seasonings to taste. I prefer a lot of paprika and a little bit of ground black pepper but whatever you like is fine.

Cook in oven for one hour. (If you are cooking only 4 to 6 chicken pieces, reduce cooking time by 5 minutes.)