OK. one of my favorites from the Three Rivers Cookbook series: No Peek Chicken. (I love things you throw in the oven for hours.)
a cut up chicken or i use just chicken breasts, skin off
1 box of Uncle Ben's Long Grain and Wild Rice mix
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 can of water
1 envelope Lipton Onion Soup mix
throw everything but the chicken into a big casserole. mix it up. put chicken on top, kind of pushing it into the mixed stuff. sprinkle the onion soup mix over top. COVER. bake at 325 degrees for about 2 1/2 hours.
i also am a fan of beef brisket. another thing you can put in the oven forever. it's a little pricey, but i ususally get a few dinners out of it. just buy a big brisket, put it in a deep-ish baking pan, dump in a lot of beef broth, COVER and cook. you can mess with the time and temp. i usually set the oven to 350 degrees, put the brisket in the oven, then turn the heat down to 300 degrees. cook for at least 6 hours, theh remove brisket from the pan and let rest on a cutting board. make gravy out of the broth, cut up the brisket into slices, return to pan now filled with gravy. you can serve it now, or put it back in the oven for even longer while you make your sides.
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