1 c. reg. rice (not instant)
3/4 c. milk
4 tbsp. butter
1 can cream of celery soup
1 can cream of mushroom soup
6 to 10 chicken thighs, legs, or breast pieces
1 pkg. onion soup mix (dry)

Pour rice in 9 x 13 inch pan. Melt butter and mix with milk. Pour over rice. Mix cream soups together and pour over rice. Place chicken pieces on top of rice and soup. Sprinkle dry soup mix on top of chicken. Cover with foil, sealing tight all around. Bake at 325 degrees for 2 1/2 hours. Don't peek!!