BAKED CHICKEN AND RICE

Ingredients:

• 8 halves chicken breasts
• 1½ cups minute rice, uncooked
• ½ stick oleo (margarine)
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• ½ can water

Instructions:

1. Preheat the oven to 275°F or 300°F.
2. Melt the oleo and mix it with the soups.
3. Spread the rice on the bottom of a flat casserole dish (7½ x 11½ inches). Mix well with a little over half of the soup mixture.
4. Place the raw chicken breasts (skin side up) on top of the rice and drizzle the remaining soup mixture over the chicken.
5. Bake at 275°F for 3 hours or at 300°F for 2 hours.