2 chickens, cut in portion size pieces
2 c. Minute Rice
1 onion, diced
3 c. celery
1/4 cube butter
1 qt. chicken broth
2 tsp. seasoning salt
2 cans mushroom soup
1 c. sour cream

Brown chickens. In large skillet, saute onions and celery with butter until tender. Mix with remaining ingredients. Place chicken in a 9 x 13 inch pan. Pour rice-onion mixture over top. Cover with foil. Bake at 250 degrees for 1 1/2 hours.