Place rice in the bottom of a large casserole or baking pan. Place chicken on top of the rice. Combine soup and water; spread over all. Season liberally with salt, onion salt, celery salt, pepper, or whatever you desire. Bake at 350° Fahrenheit for 90 minutes in covered casserole, or 80 minutes in uncovered baking pan.

Variations: Different flavors of cream soup will work in this recipe. It even works with cheese soup!