1 1/4 c. uncooked rice
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
1 c. onions, chopped
Salt & pepper to taste
1 whole chicken, lightly stewed & cubed

Grease casserole dish with butter. In another bowl, mix rice with 1 can of each soup. Pour into casserole. Add salt and pepper. Layer chicken, then onions and then each remaining can of soup. Bake 3 hours uncovered in 275 degree oven.

Serves 8.

Variation: Omit rice. Use 1 package (8 ounce) Pepperidge Farm herb stuffing mix combined with 1 stick of melted butter. Put half of buttered stuffing in bottom of casserole. Use only 1 can each of soups. Fill 2 of the soup cans with the broth the chicken was boiled in. Combine soups, onion and broth with the chicken. Layer on top of stuffing. Top with rest of stuffing. Bake as above or in 375 degree oven for 1-1 1/2 hours until browned.