1 c. raw rice (not Minute Rice)
3/4 c. celery, chopped
Chopped parsley or parsley flakes
1 env. dry onion soup
Chicken broth OR 1 can chicken-rice soup OR chicken bouillon cube
Cut up chicken
1 can cream of chicken soup
1 can water

Butter a baking dish. Then in a bowl, mix: 1 cup raw rice, 3/4 cup chopped celery. Sprinkle in chopped parsley or parsley flakes and one envelope dry onion soup. Put mixture in baking dish and cover with chicken broth or use a can of chicken-rice soup or chicken bouillon cube. Place cut up chicken, which has been salted, on top of the rice mixture and spread with 1 can cream of chicken soup mixed with 1 cup water over all of it. Bake 3 hours at 350 degrees or until chicken is tender. Cook covered until the last 15 minutes.