1 c. uncooked rice (regular)
1 c. English peas
1 c. whole kernel corn
1 can cream of chicken soup
1 can cream of mushroom soup
2 soup cans water
1 tsp. salt
Melted butter
10 choice fryer pieces

Butter a deep casserole dish. Pour uncooked rice in the bottom. Add the corn and English peas. Sprinkle with salt. Mix together the two soups and the two cans of water. Pour over contents of casserole. Coat chicken pieces with melted butter and sprinkle each piece generously with salt. Place on top of casseroles contents. Cover. Cook at 275 degrees for two and a half hours. Longer cooking time, reasonably longer, will not hurt this casserole, making it an ideal Sunday dinner dish; it can cook while the family attends Sunday School and church.