2 (3 lbs.) cut up chickens
1 1/2 c. brown rice
1/2 c. milk can mushrooms, 4 oz. (I saute 1 1/2 c. fresh mushrooms in garlic butter)
1 can cream of celery
1 can cream of mushroom soup
1/2 env. dry onion soup mix
Salt and pepper to taste

Heat together rice, milk, mushrooms (with liquid) and soups. Pour into buttered casserole or baking dish. Set chicken pieces on top of rice and sprinkle the other 1/2 envelope of soup mix. Cover and bake 1 1/2 hours at 350 degrees.

I often use 2 cans of cream of chicken or 1 each of chicken and 1 mushroom.