1 c. raw rice
1 pkg. dry onion soup mix, salted
3 lbs. chicken (I use pick of chicks)
3 stalks celery, sliced
3 carrots, sliced
butter for frying
2 c. water

NOTE: You can remove chicken skin before frying and baking if you like.

Arrange rice in bottom of 9 x 13 inch pan. Sprinkle onion soup mix on top. Saute chicken in butter until lightly browned. Arrange chicken on top of rice and soup. Saute celery and carrots in butter remaining in pan. Sprinkle on top (and around) chicken. Pour water over entire mixture. Seal with foil, bake at 350 degrees for 1 hour. Serves 4.