1 (10 1/2 oz.) can cream of celery or chicken soup
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
1 1/2 c. instant rice, uncooked
1 frying chicken, cut into serving pieces
1 (1 1/2 oz.) pkg. dry onion soup mix

Combine cream of celery or chicken soup with cream of mushroom soup. Stir in milk and blend well.

Sprinkle rice in greased 9"x12" baking dish. Arrange chicken pieces on top of rice. Add soup mixture, trying to cover rice and chicken thoroughly. Shake onion soup mix over and around chicken. Cover with foil.

Bake at 325 degrees for about 2 hours. Serves 4 to 6.

NOTE: If regular rice is used instead of instant rice, cook rice partially before placing in baking pan. Tantalizing taste treat.