3 cups rice
3 cans cream of … (your choice of flavors) soup
4 cups of water or milk (or 1/2 and 1/2)
1 onion chopped
2 cans sliced mushrooms, drained
1/2 cup sliced celery
1 tbs dried rosemary or thyme
1 tbs dried parsley
salt and pepper to taste
3 tbs dry onion soup mix
optional: 2 cups of cooked cubed chicken
Mix together everything except the dry onion soup mix. Place in a buttered or cooking sprayed casserole. Sprinkle the top with the dry onion soup mix. Cover tightly with tin foil. Bake at 350 for 1 1/2 hours or until the rice is done and the liquid is absorbed.