1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 soup can of water
1 sm. can of mushrooms, drained
1 stick of butter
1 1/2 c. of Minute Rice, uncooked
Chicken parts of 3 thighs, 3 legs, 3 breasts

Combine mushroom, celery and chicken soup, one soup can of water, butter and mushroom in saucepan. Heat and stir over moderate heat. When warm and thoroughly blended, remove one cup of mixture from the saucepan and set aside. Then add rice to the saucepan and stir. Pour mixture of rice and soups into a 13x9 inch glass loaf pan. Place chicken parts on top. Pour remaining cup of soup mixture over the chicken pieces. Place in 325 degree oven and bake for 2 to 2 1/2 hours or until chicken is tender. Makes 6 servings.