Chicken breasts and/or legs and thighs (about 15 pieces)
2 c. uncooked rice
1/4 lb. butter, melted
1 can mushroom soup
1 can cream of chicken soup
1 can celery soup
1 can onion soup
1 can consomme soup

Preheat oven to 325 degrees. In large greased casserole dish, mix rice and butter. Place chicken over rice mixture. In large bowl, mix soups. Rinse each can with little water and add to soups. Stir well and pour soup mixture over chicken and rice. Cover and bake for 3 hours.