1 chicken, cut up or quartered
1 can cream of mushroom soup
1 can cream of celery soup
Seasoning salt (for chicken)
3/4 c. rice
1/4 c. green peppers, diced
1/2 c. celery, diced
1/4 c. diced onions
1 tbsp. butter

In large skillet saute green pepper, celery and onions in butter. Add rice and mix with saute vegetables pour in a 13 x 9 inch casserole dish. Spread out to cover bottom of casserole dish. Arrange chicken over rice.

Mix cream of mushroom soup and celery soup and water in large pot; heat. Pour over chicken and rice, cover with foil. Bake at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes; until chicken is brown. Serves 4.