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Preheat the oven to 325°
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Butter or coat with cooking spray a 13 by 9 casserole dish or its equivalent size.
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Place the chicken pieces into the prepared casserole dish in a single layer.
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Season with some black pepper. You don’t need salt as there is plenty in the onion soup mix and the mushroom soup.
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In a medium skillet, sauté the mushrooms in the butter until just beginning to brown.
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Spread the mushrooms over the chicken in the casserole dish.
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Sprinkle the onion soup mix over the mushrooms.
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Stir together the mushroom soup and the water.
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Pour the soup mixture over the chicken and rice mixture.
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Sprinkle the sliced green onions evenly over the top.
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Cover the casserole dish with an oven-safe lid or seal well with foil.
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Bake for 90 minutes or until the rice is cooked through. (High altitude may take 5-10 minutes more.)