Whole chicken, cut up
Cream of mushroom soup
Cream of celery soup
1 stick of butter
Cream of chicken soup
1 can water

Remove skin from chicken. Fry chicken in butter until brown. Put in casserole dish. In frying pan with butter, add the three soups stirring on medium heat. Add 1 can of water. Heat a few minutes. Pour over chicken in casserole dish and bake at 325 degrees for about an hour (until its's bubbly). Serve with rice.