4 tbsp. butter
1 c. raw rice
1 can cream of mushroom soup
1 can cream of celery soup
3/4 c. undiluted evaporated milk
2 1/2 - 3 lbs. chicken parts
1 env. onion soup mix

Melt butter and combine with rice, soups and evaporated milk. Spoon into 7x11 baking pan or 2 to 3 quart baking dish or casserole with cover.

Arrange chicken over rice and soup mixture. Cover tightly with foil or cover casserole. Bake in a slow oven (300 degrees) for 2 1/2 hours. Do not uncover until ready to serve. Makes 6 servings.

To reheat, add a little more evaporated milk and reheat in a slow oven about 15 minutes.