1 c. rice, uncooked
1 can cream of chicken soup
1 can mushroom soup
1 can celery soup
1 1/2 c. cold water
2 1/2 to 3 lbs. chicken, legs, thighs, half breast

Combine first 5 ingredients in 2 or 3 quart baking dish with well fitting lid. Lay chicken over soup mixture. Put rice in dish first. Cook 1 1/2 hours covered, uncovered 1/2 hour. Serves 4 to 6 persons.