Creamy Chicken ’n’ Rice

1 tablespoon Cajun seasoning

2 teaspoons garlic powder

1 whole raw fryer, cut in pieces

1 cup uncooked rice

1 (10.5-ounce) can cream of mushroom soup

1 soup can water

1 cup chopped celery

¼ cup sliced fresh mushrooms

½ cup drained and chopped water chestnuts

½ cup chopped green onions

Preheat the oven to 350 degrees. Rub the Cajun seasoning and garlic powder over the chicken pieces and set aside. In a large bowl blend the rice, soup, water, celery, mushrooms, water chestnuts, and green onions. Pour the mixture into a 13 x 9-inch baking dish. Nestle the chicken pieces into the sauce and cover the baking dish tightly with aluminum foil. Bake for 1½ hours.

Makes 8 servings