1 whole chicken
1 can cream of chicken soup
1 can cream of celery soup
2 cans French onion soup
2 cans of water
1 c. long grain rice

Cook chicken until tender. Remove chicken from bone and place in a 13 x 9 inch pan. Sprinkle rice over chicken. Mix cream of celery and cream of chicken soup together with the two cans of water. Pour over chicken and rice. Top with the French onion soup. Bake in 350 degree oven 1 hour.