1 1/2 c. reg. rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 c. milk
1 pkg. chicken legs (6 pieces)
1 pkg. chicken thighs (6 pieces)
1 pkg. onion soup (Liptons)

Heat oven to 325 degrees. Place rice in a greased 13 x 9 x 2 inch baking pan. Combine the mushroom, celery and chicken soups in a separate saucepan. Heat at medium heat. Gradually stir in the cup of milk until all ingredients are mixed thoroughly. Pour the mixture over the rice in baking pan. Place the pieces of chicken on top of the rice and soup mixture. Take the onion soup (1 package only) and sprinkle contents on the chicken in pan.

Cover the baking pan with aluminum foil. Bake at 325 degrees for 2 hours. After 1 hour has past open the foil and mix the rice and soup together. This will prevent the rice from sticking to the bottom of the pan and also mix the chicken juices in with the other ingredients. Bake for another hour or until chicken is tender. Usually the 2 hour cooking time is adequate. Remove from oven and serve. Serves 6 people, unless they eat like bill. Then it serves 4, maybe! Received from the White family.