Submitted by Susan Abbott, Schell City, Mo.
• 1 frying chicken
• 1 stick butter
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 1/2 C uncooked rice
• 1 1/2 can water
Melt butter and mix soups and water into the butter. Spread rice on the bottom of an ungreased 13×9 casserole pan. Pour a little more than half of the soup mixture into casserole and mix with rice. Spread level. Lay whole chicken on top of rice. Dribble the rest of the soup mixture over the chicken. Bake uncovered at 275 degrees for 3 hours.
