1 (14 oz.) pkg. Minute Rice
1 lg. frying chicken, cut up
1 1/2 c. milk
1 can mushroom soup
1 can cream of celery soup
1 pkg. dry onion soup mix

Place Minute Rice in bottom of greased 9 x 13 inch baking dish. Arrange chicken, skin side up on top of rice. Combine milk and soups in saucepan, pour mixture over rice and chicken. Sprinkle onion soup mix over mixture.

Bake uncovered in 350 degree oven for about 45 minutes or until chicken is done. Serve immediately. Yield: 4 to 6 servings. Canned chicken may be substituted, if desired, but reduce baking time to 30 minutes.