1 (6 oz.) pkg. UNCLE BEN'S® long grain & wild rice
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of celery soup
2 c. cold water
1 tsp. fresh or dried parsley
6 pieces chicken (legs/breasts, skinned or boned)

1. Butter a large oven casserole dish well. Place first 5 items in casserole.

2. Place raw chicken over rice. Sprinkle lightly with your choice of seasoning. Cover with lid or aluminum foil.

3. Bake at 350 degrees for 2 1/2 hours. Do not peek. Serves 4-6.