Herbed Chicken & Rice Bake

Serves 4 to 6

3 to 4 lbs. chicken

1 c. long-cooking rice, uncooked

2 10-3/4 oz. cans cream of chicken soup

1-1/4 c. water

1-1/2 oz. pkg. onion soup mix

1 t. dried thyme

1 t. Worcestershire sauce

Arrange chicken pieces in a lightly greased deep 13"x9" baking pan; set aside. Stir together remaining ingredients; spread evenly over chicken. Cover tightly with aluminum foil. Bake at 350 degrees for 2-1/2 hours, until rice is tender and chicken juices run clear when pierced.

Make a fresh-tasting side dish in a jiffy. Combine 3 to 4 sliced zucchini, 1/2 teaspoon minced garlic and a tablespoon of chopped fresh basil. Sauté in a little olive oil until tender.