1 Campbell soup can cream of celery
1 Campbell soup can cream of mushroom
1 c. drinking sherry wine
Chicken parts of your choice
1 envelope dry French onion soup
1 can drained mushrooms, sliced
1 c. long cooking rice

Mix canned soup and sherry wine together. Pour into 9 x 13 pan. Sprinkle rice on top. Place chicken pieces over this. Then sprinkle with onion soup and mushroom slices. Cover tightly with foil and bake in slow oven 250 degrees for 2 1/2 hours.

If you don't like mushrooms use 2 cans of cream of celery soup or improvise.