1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
8 chicken breasts
1 1/2 c. rice
1 cube butter
1 c. water
Salt & pepper to taste

In large saucepan, put the 3 cans of soup, water and butter. Heat until butter melts. Take out 1 cup of this sauce and save. In remaining sauce, stir in 1 1/2 cups rice and pour into 9"x13" casserole. Place the chicken breast on top and pour the saved 1 cup of sauce over breast. Bake, uncovered at 275 degrees for 3 hours. Serves 8.