1 whole frying chicken, cut into 8 pieces
1 cup instant rice (I use Minute)
1/2 cup (1 stick) butter
1 (10 oz.) can cream of mushroom
1 (10 oz.) can cream of chicken
1 (10 oz.) can cream of celery soup

Preheat oven to 350°F.

In a 9x13-inch baking pan melt butter. Add instant rice and mix well. Stir in cream of mushroom, cream of chicken and cream of celery soups. When soup is well blended with the rice and butter, lay cut-up chicken pieces on top of this mixture.

Bake at 350°F oven for 1 to 1 1/2 hours or until chicken is tender. Let set for 10 minutes or longer if needed for butter to be absorbed by the rice.

Note: I have used skinless chicken breasts for this recipe as well as thighs, hindquarters or legs.

Submitted by: Rhea Njeeb