325° 2 – 2-1/2 Hours
- 1 can cream mushroom soup
- 1 can cream celery soup
- 1 can cream chicken soup
- 1-1/2 soup cans milk
- 1 stick butter
- 1-1/4 cups of minute rice (uncooked)
- Chicken Pieces (6 or more cleaned)
Combine soups and can of water in sauce pan, heat till hot and add butter (by chunks) till melted. Turn off heat. Pour mixture into a 13 x 9 pan, (keep 1 cup aside to cover chicken pieces) put chicken pieces in pan and cover with remaining mixture. Bake in oven at 325˚ for 2 to 2-1/2 hours until chick is tender. Take out of oven and let stand for 5 minutes & serve.
