8 chicken breast or 1 whole chicken, 3 lb. or more
1/2 c. butter (if you use fat from whole chicken don't use butter)
1 1/2 c. white or brown rice
1 can mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 (12 oz.) can evaporated milk plus 1 soup can milk
1/2 pkg. onion soup; optional

Melt butter in 9 x 13 x 2 1/2 inch pan. Mix rice, soups, and milk in same pan. Place chicken top season the chicken with salt and pepper and paprika. For chicken breast bake at 350 degrees covered for 1 hour. Then at 300 degree uncovered 1 hour more or until tender. For whole chicken bake at 300 degrees for 2 1/2 hours uncovered. This is a nice Sunday dish as it cooks while you are at church ready to eat at noon.