1 1/2 c. long grain rice, raw (not Minute Rice)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 lg. chicken, cut into serving pieces (may be skinned)
1/3 c. melted butter
Salt, pepper and paprika

Stir rice and soups together and spread in a 9 x 13 inch baking pan, which has been sprayed with a nonstick cooking spray. Lay raw chicken pieces on top of rice mixture. Season with salt, pepper and paprika. Drizzle 1/3 cup of melted butter over chicken. Bake uncovered for 1 1/2 hours at 350 degrees.