10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of chicken soup
10 3/4 oz. can cream of celery soup
2 soup cans water
4 oz. can sliced mushrooms, drained
2 tbsp. butter, melted and divided
1 1/2 c. uncooked rice
8 - 10 chicken breast halves, boned (I used Schwan's frozen chicken breast fillets)

Combine soups, water, mushrooms and 1 tablespoon butter. Stir in rice. Pour mixture into 9 x 13 inch casserole. Arrange chicken breasts over soup mixture. Drizzle with remaining butter. Bake covered at 325 degrees for 2 to 2 1/2 hours. Good reheated.