1 whole chicken, cut up and skinless
(4 to 6 breasts boneless/skinless may be substituted)
Salt and pepper
1 can cream chicken soup
1 can cream celery soup
2 soup cans of water
1/2 stick of butter
2 c. Minute Rice

Preheat oven to 350 degrees F. In deep ovenproof pan (Dutch oven), combine soups, water and Minute Rice. Wash chicken pieces and place on top of rice mixture. Put a small amount of butter on each piece of chicken, sprinkle with salt and pepper (to taste) and put pan in oven. Bake 2 to 3 hours or until chicken is done.

Serves 6 to 8.