CHICKEN & RICE CASSEROLE

Linda Reid

CHICKEN AND RICE CASSEROLE

From Linda Reid

1 whole chicken, cut up (I use chicken breasts)

1 1/2 cup raw rice

Melt 1 stick butter and add the following:

1 can cream of celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water

Place rice in greased 9 x 13 pan. Pour half of soup mixture over rice and mix together. Place chicken over top of rice mixture. Sprinkle chicken with salt. Pour rest of soup mixture over chicken. 

Bake, uncovered, at 275 for 3 hours.