Bake 350 degrees 1 - 1 1/4 hours or 275 degrees 3-4 hours. Yields 8 servings.

1 rounded c. raw brown rice
1 c. finely chopped celery or substitute with cream of celery soup
1 (4 oz.) can mushroom stems and pieces, drained (optional)
1 (10 3/4 oz.) can cream of mushroom soup
2 c. chicken broth, homemade or made from bouillon cubes
1 (1 1/4 oz.) pkg. dry onion soup mix, reserve 2 tbsp.
1 cut up chicken or 6-8 chicken pieces, skinned

Spread rice, celery, mushrooms evenly in a 9x13 inch baking dish. Mix soup(s), chicken broth and dry onion soup mix. Pour over rice and vegetables. Stir. Place chicken on top of mixture face down. Turn chicken up then to coat. Sprinkle remaining dry onion mix over chicken. Cover and bake. If cooked at 275 degrees you can put it on before Sunday School and come home after church to dinner ready. If you baking dish doesn't have a cover, cover tightly with aluminum foil.