1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 c. raw rice
1 frying chicken, cut up in salt
1 1/2 to 2 tbsp. butter

Empty soups into greased 13 x 9 x 2-inch pan. Add rice and mix well. Put chicken on top. Salt, and pepper; dot butter over all. Cover and bake in 275°F oven for about 4 hours.