For a timesaver, put this together the night before and pop it in the oven the next day.
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 13"x9" baking pan; set aside. Stir together remaining ingredients in a mixing bowl; 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. Serves 4 to 6.
I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday. -King Henri IV of France