1 (14 oz.) box Minute Rice
1 can cream of celery soup
1/2 c. milk
1 can cream of mushroom soup
1 env. dry onion soup mix
1 frying chicken, cut up
1 tsp. salt
1/4 tsp. pepper

Slightly grease a large pan, 8"x12". Sprinkle rice over the bottom. Heat the cream soups with the milk. Blend well and pour over the rice. Lay the pieces of chicken (remove the skin) over the soup and sprinkle the salt and pepper and the onion soup mix on top. Cover with aluminum foil. Bake at 300 degrees for 2 1/2 to 3 hours. Serves 6.