There's one I have been making for years now and we absolutely love it.
It's from the Sweetpotato queen books, the author Jill is a good friend. I make a few adjustments when I make it.
It's called Death Chicken, because it's quite often a dish taken to the family when there's been a death. Very common in the South.
I mix up my liquids and pour some of it over the rice before putting the chicken pieces down so that all the rice gets wet. Then put the chicken down and pour remaining liquid over it all. The seal it and don't peek is very important! You can use any kind of chicken pieces with or without skin.
8-10 slices bacon
1 cup long grain rice, uncooked
1 fryer chicken, cut up
Salt and pepper to taste
Paprika
1 can condensed cream of chicken soup
1 cup water
Garlic powder
Pinch of nutmeg
1 tsp. oregano
2 heaping Tblsp. parsley flakes
Recipe
Line a 9x13 casserole with uncooked bacon (I used about 8 - 10 slices - I also greased the pan first). Pour 1 cup of uncooked rice over the bacon. Put skin-on, bone-in chicken pieces of your choice on top of the rice. Sprinkle the chicken with salt, pepper, and paprika. Whisk together 1 can of cream of chicken soup, 1 cup of water, some garlic salt, a pinch of nutmeg, 1 teaspoon of oregano, and 2 heaping Tablespoons of parsley flakes. Pour over the chicken. Cover with HEAVY (it matters) aluminum foil and bake for 2 hours at 300 degrees with no peeking.
Here is a link that might be useful: Death chicken
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Casserole recipes
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