2 1/2 lb. frying chicken
1 c. onion, minced
1 c. celery, diced
1 stick butter
1 c. rice
1 can mushrooms or cream of chicken soup

Cook chicken on top of stove. Save broth; skin and bone chicken. Melt butter in skillet. Cook onions and celery in this until soft. Cook rice in 2 1/2 cups broth. Stir all ingredients together. Adding soup, put in a 2 quart casserole dish. If you salt chicken, don't salt rice.

TOPPING:

2 tbsp. butter
2 slices toaster or very dry bread

Melt butter; crumble bread in butter and sprinkle over casserole. Bake at 350 degrees for 1/2 hour.