1 1/2 to 2 c. wild long grain rice
Salt & pepper to taste
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 can of water
1 stick of butter
Chicken cutlets, boneless & skinless

Spread rice and seasonings on bottom of 9 x 13 inch pan. In saucepan, heat soups, water and butter. Pour half of this mixture over rice and stir, spreading evenly over bottom of pan. Place chicken cutlets on top of rice. Pour remainder of soup mixture on top of chicken. Bake at 250 degrees for 1 1/2 hours.

Yardley, PA