1 cup rice (partially cooked, or Uncle Ben's from box)  (Note)
1 can golden mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/2 cup dry white wine or water
1/2 cup water
2 to 3 lbs. chicken pieces, raw, skin removed
1 package dry onion mushroom soup

Preheat oven to 350° F.  Lightly grease a 9" x 13" baking pan.

Put rice, soups and liquids together and mix well.  Pour into baking pan.  Arrange chicken on top of mixture.  Sprinkle dry soup mix on top.  Cover and bake about one hour. 

Check chicken, and if not done, bake another 15 or 20 minutes -- just make sure you don't cook it so long that the white meat dries out!  Serves 6 or more.

Note:  If you use regular raw rice, it will take a longer baking time to cook the rice and I recommend cooking it half way before using it in the casserole.  If you use Minute Rice or Uncle Ben's, just put the rice in dry.  If you use raw brown rice, as I do, you will need to cook it for about 1/2 hour before adding it to the casserole.  Also, if you like more rice per serving of chicken you can increase the rice to 1-1/2 cups and add an extra 3/4 cup water.