1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 can (10 3/4 oz.) cream of celery soup, undiluted
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1/3 c. butter, melted, divided
1 1/4 c. quick-cooking rice
1 chicken (3 to 4 lbs.), cut up
Salt & pepper to taste
Paprika

In a medium bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13 x 9 inch baking dish. Place chicken pieces over rice mixture. Brush with remaining butter. Season with salt and pepper. Sprinkle with paprika. Bake at 275 degrees for about 1 1/2 hours or until chicken is tender. Yield: 4 to 6 servings.