1Melt butter in large frying pan and saute chicken pieces til lightly browned. Remove chicken from pan and let pan cool a bit. Then add the soup and whisk in the water as the pan heats up again. Add the spices and bring to a boil. Lower heat and add green onions, stirring occasionally.
2Place dry rice in large casserole dish and pour soup mixture over and stir to moisten rice. Place chicken pieces over soup/rice mix and bake, covered for 45 minutes.