6 to 8 boneless, skinless chicken breasts
2 tsp. seasoned salt
1 1/2 c. long grain rice
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of celery soup
1 (4 oz.) can mushrooms, (pieces)
1 (3/8 oz.) pkg. dry onion soup mix
2 c. low-salt chicken broth
1 tsp. savory

Sprinkle chicken with seasoned salt. Grease 3 quart casserole and spread rice over bottom. Layer with mushrooms, place chicken pieces and pour over soups. Sprinkle with onion soup mix and savory. Pour broth around sides to moisten. Cover tightly. Bake at 350 degrees for 1 1/2 hours. Serves 6.