3 chicken breasts
1 c. rice, white
Water
2 cans cream of chicken soup (8 oz. cans)
2 cans cream of celery soup (8 oz. cans)
2 (9 x 12 inch) baking pans

Heat oven to 350 degrees. Spray pans with PAM.

Sprinkle 1/2 rice on bottom of each pan. Pour 1/2 water on top of rice to cover in each pan. Skin chicken. Split breasts in half. Place half chicken breast on top of rice in pans. Three breasts per pan. Mix soups together. Thin with 16 ounces water. Spoon soup mix over chicken in pans. Bake uncovered 1 1/2 hours. 6 servings.