3 chicken pieces of each - legs, thighs, breasts
1 soup can of each: cream of mushroom, cream of celery, cream of chicken, and water
1 sm. can of sliced mushrooms, drained
1 stick butter
1 1/4 c. Minute Rice, uncooked

Combine soups and water in a saucepan. Stir over moderate heat. When warm and blended, remove 1 can of the mixture and set aside. Add mushrooms and rice to soup mixture and stir. Pour soup mixture into a 13 x 9 inch glass pan. Place 9 chicken pieces on top and pour remaining can of soup mixture on top. Bake at 325 degrees for 2 to 2 1/2 hours until chicken is tender.