1 c. regular rice (not instant)
1/2 c. canned milk
1 can cream of mushroom soup
1 env. dry onion soup mix
4 tbsp. melted butter
1 lg. fryer, cut up
1 can cream of celery soup

Mix butter, rice, milk and soup and blend well. Pour into greased pan or baking dish, 9"x13" or larger. Sprinkle chicken with salt lightly (onion soup mix is salty). Place chicken pieces on top of rice mixture. Sprinkle with dry soup mix. Seal with foil and bake 2 1/2 hours at 325 degrees. DO NOT PEEK until done!