10-12 pieces of chicken, cut up
1 stick butter
3 cans Campbells soup (1 can cream of chicken, 1 can cream of mushroom, 1 can cream of celery)
About 1/2 c. parsley, chopped
1/2 tsp. garlic powder
Other herbs & spices, as you wish
1 sm. can mushrooms
1 c. uncooked rice
Large baking pan or lasagna pan

Rinse chicken in cold water and dry on paper towels. Melt 1 stick of butter. In a small bowl, mix the soups. Set aside 1 can of the soup mixture in a small bowl and add 1/2 the melted butter. To the large bowl of soup mixture add the rest of the butter, the garlic powder, the parsley, other herbs and spices, mushrooms and rice.

Put the soup/rice mixture in the pan. Place the chicken pieces on top of the rice. Spoon over the soup/butter mixture. Bake, uncovered at 375 degrees for 1 hour and 15 minutes.