6 chicken breasts
1 1/2 c. quick cooking rice (raw)
1 can cream of chicken soup
1 can cream of celery soup
2 soup cans of water
1 pkg. dry onion soup mix

Place rice in baking dish, 9 x 13 inch, lined with aluminum foil and leave ends long enough to fold and seal over chicken. Mix canned soups and water, pour half over rice and mix in. Add chicken. Pour rest of canned soup over chicken and rice; sprinkle dry onion soup over all. Seal foil securely. Bake at 300 degrees for 2 1/2 hours.