1 c. uncooked rice
1 c. whole kernel corn
1 c. English peas
1 can cream of chicken soup
1 can cream of mushroom soup
2 soup cans water
1 tsp. salt

Put rice in buttered casserole. Add corn, then peas. Combine chicken and mushroom soups, water, and salt; mix well and pour over mixture. Dip pieces of chicken in melted butter, salt lightly, and place on top of mixture.

Bake at 350 degrees 1 hour or 275 degrees for 2 1/2 hours.

Note: I dip chicken in milk to cut a few calories and it always seems to taste good that way.