1 chicken
1 small onion, chopped
2 c. rice
1/4 c. bell pepper, chopped
1 can cream of chicken soup
1 can cream of celery soup
salt and pepper to taste

Boil chicken until done. Cook rice until done. In a large dish, put rice, onion, both cans of soup, bell pepper and the chicken broth. Place chicken on top of rice and cook in oven for 30 to 45 minutes at 450°F.