1 c. raw rice
1 tsp. salt
1 c. milk
4 chicken breasts, deboned
6 chicken thighs, deboned
1/4 c. butter
1 can cream mushroom soup
1 can cream chicken soup
1 can celery soup

Sprinkle salt and rice in bottom of buttered 9 x 13 pan. Pour milk over and lay raw chicken on top. Mix soups and butter together. Pour over chicken pieces. Sprinkle with salad supreme. Bake uncovered for 2 1/2 hours at 275 degrees.

OPTIONAL: Chop 2 stalks celery and 1 zucchini and mix in with soup. Add light layer of grated cheese over rice and milk.