2 sticks butter
2 chickens, cut up
Salt and pepper to taste
Dash of seasoned salt
1 lb. rice, uncooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can celery soup
2 sm. cans mushroom slices
1 mushroom can of water

Preheat oven to 275 degrees. In large roaster, melt butter. Dip each piece of chicken in butter and set aside. Season chicken to taste. In roaster, mix remaining ingredients. Then place chicken on top of rice mixture. Cover roaster. Bake 2 1/2 hours. Yield 6-12 servings.

Note: This dish can be frozen. Reheat in oven or microwave. Sprinkle a little water over rice when reheating to add moisture.