6 chicken breasts, skinned
2 chicken thighs, skinned
1 can celery soup
1 1/2 c. raw rice, white or brown
2 cans cream of mushroom soup or golden mushroom soup
1 can french onion soup

Mix celery soup, mushroom soup and rice. Place on bottom of 9x13 inch pan. Place chicken on top of rice mixture. Pour 1 can of french onion soup on top and don't cover. don't add water to onion soup. Bake at 325 degrees for 2 1/2 hours.