Baked Chicken n’ Rice

Place approx. 1 cup of rice (the slow-cooking kind, not the quick stuff) in a couple of quarts or so of water on the stovetop to boil. Season AND salt the water. (Take it to the next level: spice up the rice while it's cooking. Add a bay leaf, some onion powder, garlic powder, and if you dare, a bit of red pepper chili flakes!) While it is cooking, heat the oven to 375. Pour 1 can of cream of chicken soup (preferably the type with garlic or herbs; Campbell’s condensed soup, and do not add any water) into a large baking dish. Place raw, washed pieces of chicken on top of soup. You can use as much or as little chicken as you want for this dish. On top of the chicken, sprinkle some Cavendar’s Greek seasoning. (Salt, pepper, and garlic if you do not have Cavendar’s, which you should go get!) Bake the chicken until the rice is done. Drain the rice and remove the dish from the oven. Move the chicken aside, and pour the rice on top of the soup, and stir it in. Add mushrooms to the top. Flip the chicken to bake the other side on top of the rice mixture. Sprinkle this side with a little more seasoning. Return the dish to the oven and bake until the chicken is done, usually about another 15 minutes or more depending on how much chicken. (You can check the center-most chicken to be sure there is no blood by opening with a fork.)