1 can cream of celery soup
1 can cream of chicken soup
Broth from chicken (1 can)
Several good pieces of chicken, boiled and pieces (cut up)
1 1/3 c. minute rice
1 can French fried onion rings

Boil chicken; reserve 1 can broth; cut up chicken and put aside. Put soups in deep frypan and heat; add broth and let cook a little longer. Add rice; stir until mixed. Then cover for 7 minutes at low heat so as to not stick on bottom. Lift lid and stir; add chicken pieces. Pour into baking dish and top with onion rings.

Bake at 400°F, just until onion rings brown, only a few minutes.