8 chicken breasts halves
1 1/2 c. rice, uncooked
1 stick butter
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 soup can filled with water

Melt butter in large saucepan. Mix all soup and water into butter. Spread rice on bottom of an ungreased 9x13 inch glass casserole dish. Pour a little more than half of the soup mixture into the casserole. Mix soup with rice. Lay chicken breasts on top of the rice. Dribble remaining soup mixture over the chicken. Bake casserole uncovered in a 275 degree oven for 3 hours. Serves 8.