2 chicken fryers, cut up
1 1/2 c. rice (raw)
1 can (14 1/2 oz.) chicken broth
1 tsp. savory
1 pkg. dry onion soup
1 (4 oz.) can mushrooms
1 can cream of mushroom soup
1 can cream of celery soup (optional)

In a greased 9x13x2 inch pan, pour raw rice over bottom. Add the chicken broth over the rice. Lay chicken pieces on top of rice mixture. Spread cream of mushroom soup on chicken pieces, if desired add celery soup, both undiluted. Sprinkle dry onion soup over chicken. Add mushrooms to top of chicken. Sprinkle savory over all.

Cover tightly with foil. Bake at 350 degree (preheated) oven for 1 hour. Remove foil and bake 30-40 minutes longer, until chicken is done, brown and tender. Serves 6-8.