1 stick butter
8 oz. fine noodles
2 c. instant rice
2 cans onion soup (French onion or cream of onion)
2 cans chicken broth
1 tbsp. soy sauce
1 c. water
1 can water chestnuts

In Dutch oven, melt the butter. Add noodles; brown lightly. Add rice, then rest of ingredients. Bake in covered casserole 1 hour at 350 degrees.