You will need:
9x13 casserole dish
2-3 cups brown rice, uncookes
package of onion soup mix (dry)
chicken pieces (I use a bag of frozen chicken thighs)
Put rice and seasoning packet into casserole dish. Add twice the measure of water as you put in rice. Arrange as many chicken thighs on there as you can fit. I overlap them, and get a whole bag on there, as they shrink when cooking (8 thighs or so). Drumsticks work well, too.
Stick in oven and bake at 400 degrees F. for about an hour and a half.
If you use white rice, you have to thaw the chicken first, or the rice overcooks.
This literally takes three minutes to do and is very good.
Use lentils instead of chicken pieces, and increase water (twice rice measure plus twice lentil measure). This version, I do in a crock pot. Also very yummy. And quick and effortless.
I usually serve chicken and rice with peas and a salad.