1 1/2 cups minute rice (spread into a greased baking dish)
3 lbs chicken (white and/or dark meat)
1 package dry Lipton Onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups water
Combine and pour over chicken and rice. Cover pan. Bake 2 hours at 350 degrees, remove cover and brown.
This is a tasty recipe. It came from someone very dear to me, Mary Martha Hargrave. Also published in Crystal River Christian Cook Book 1987.