1 fryer, cut into pieces
1 can cream of chicken soup
3 to 4 carrots
1 pkg. dry onion soup mix
1 c. raw rice
1 can cream of celery soup

Mix the rice with soups and 1/2 or more cans of water. Pour into a buttered 15 x 11-inch baking dish. Layer the carrots and chicken on top of rice mixture. Sprinkle with dry soup mix.

Bake at 350°F for 2 1/2 hours, covered with foil. Don't peek until it's done.