1 cut up frying chicken
1/2 cube butter
1/2 c. uncooked rice
1 green pepper, chopped
2 carrots, sliced
1 pkg. (10 oz.) thawed frozen peas
1 can cream celery soup
1 can cream mushroom soup
1/2 tsp. salt, Worcestershire & pepper

In electric skillet brown chicken in 1/2 cube butter and remove. Stir rice in remaining butter until each grain is coated. Add onion and green pepper; saute until they are limp (10 minutes). Add carrots, peas, soups, salt, pepper and Worcestershire sauce; mix well. Heat to simmering (15 minutes).

Put chicken in 9 x 13 inch baking pan and above mixture on top of chicken. Cover and bake 1 1/2 to 2 hours at 350 degrees. Or until chicken is tender. Serves 6-8.