10 chicken thighs (or 2 cut up chickens)
1 can cream of celery soup
1 can cream of mushroom soup
1 c. long grain rice, uncooked
1 (4 oz.) can mushroom bits
1 pkg. dry onion soup mix
1 (8 oz.) can water chestnuts, drained & sliced

Preheat oven to 325 degrees. In 13 x 9 inch baking dish, mix all ingredients except thicken. Lay chicken on top, skin side up. Cover with foil and bake 2 hours. Don't look!

Remove foil and brush chicken with butter, continue baking 15 minutes. (Remove skin to remove excess fat from being absorbed by rice.)