1 1/2 c. Minute rice, uncooked
6 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 env. onion soup mix
1 (4 oz.) can mushrooms, undrained
Parmesan cheese

Pour rice in a greased 13 x 9 inch pan. Combine canned soups, onion soup and mushrooms and pour 3/4 of the soup mixture over the rice, spreading so that all rice is covered with soup. Lay chicken on top of rice.

Pour remaining soup mixture over chicken. Sprinkle with Parmesan cheese. Cover pan tightly with foil. Bake at 300 degrees for 2 1/2 hours. Don't peek!