1/2 c. diced onions
1 tbsp. butter
1 1/2 c. Minute rice
3/4 c. milk
1 can cream of celery soup
1 can cream of mushroom soup
1 tsp. poultry seasoning
2 chickens, cooked, deboned and chopped
1 envelope dry onion soup mix

Sauté onions in butter. Mix together onions, rice, soups and poultry seasoning. Pour into 9 x 13 casserole. Layer on top the cut up chicken. Sprinkle the envelope of dry onion soup mix on top of chicken. Cover with foil and press edges tightly around the pan.

Bake at 325°F for 2 hours. Don't peek.