6 deboned chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can water
1 1/2 c. rice
Waterchestnuts, sliced
Mushrooms
Dry onion soup mix

Mix cream of chicken and celery soups with water; add rice, waterchestnuts, mushrooms in a 9 x 13 cake pan. Lay chicken breasts on top. Sprinkle with dry onion mix. Cover tightly, bake 2 1/2 hours at 350 degrees. Remove foil for the last few minutes to brown chicken.