Chicken Rice Bake
By Donna Koenig
9 chicken breasts (medium-size boneless, skinless)
2 cups uncooked rice
1 stick butter or margarine
1 can water
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can water
Pour melted butter or margarine into large mixing bowl. Add soups and water and mix well.
Place rice in medium mixing bowl and add half of soup mixture. Mix until rice is well covered. Pour rice mixture into greased 9 x 12 pan. Place chicken breasts on top and season chicken. Pour remaining soup mixture over chicken. Bake uncovered at 275° for 3 hours.
If you like more moist rice, use 2 cans cream of chicken soup.
