Ingredients:
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 soup can of Water
1 small can Mushrooms, drained
1 stick Butter
1 1/4 cup Minute Rice, uncooked
9 Chicken Parts (3 each: thighs, legs, breasts)

Directions:
Combine soups, water, mushrooms, and butter in a saucepan. Heat and stir until warm and thoroughly blended. Remove 1 cup of this mixture and set aside for later.

Add rice to soup mixture and stir. Pour mixture into a 9″ x 13″ glass baking dish. Arrange chicken on top of rice mixture. Pour reserved soup over the chicken pieces. Bake at 325º for 2 – 2 1/2 hours or until chicken is tender