1 Chicken (Cut Up) 1 can Cream of Chicken Soup 1 can Cream of Celery Soup 1 can Cream of Mushroom Soup 1 Soup can of Water 1 c. Rice (not instant) 1 Stick Butter or Margarine Salt & Pepper to taste
Heat the 3 cans of soups and 1 can water until well mixed, add rice stir and remove from heat. Arrange chicken in 9x13 baking pan, pour soup and rice mixture over, add salt and pepper. Top with slices of butter. Cover and Bake@350º for 1 hour.
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