8 boneless chicken breasts
1 can cream of celery soup
2 cans water
1 stick butter
1 can cream of chicken soup
1 can golden mushroom soup
1 c. cooking rice
Salt and pepper

Place dry rice in a 13 x 9-inch pan. Melt butter. Mix all three soups with water, beat with wire whisk until smooth, pour over dry rice. Dip each breast in melted butter and place on top of soup and rice; salt and pepper each piece.

Cover with lid or aluminum foil and bake at 350 degrees one hour and 15 minutes. Uncover and bake at 375 degres for 15 minutes more to brown chicken.