1 whole chicken fryer, cut up
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of celery soup
1 can milk (use empty soup can)
Minute rice or Dutch egg noodles

Preheat oven to 350°F.

Lay chicken in 9x13-inch casserole dish. In a medium mixing bowl, combine soups and 1 can of milk, mix thoroughly, pour over chicken to coat.

Bake, uncovered, at 350°F for 1 to 1 1/2 hours or till soup mixture has browned over chicken.

Right before chicken is done, make rice or noodles, remove chicken from pan, stir remaining soup and drippings in pan and then pour "gravy" over rice and chicken.

Tastes great with rice or noodles. Makes great leftovers, pop in microwave to heat and serve!

Submitted by: Cindy