Company chicken #1

Yield: 4 Servings

Measure Ingredient
1 large Fryer; cut up
1 cup Uncooked rice
1 can (10-oz) cream of chicken soup
1 can (10.7-oz) cream of celery soup
1 teaspoon Salt
1½ can Soup cans water
1 can (4-oz) chopped mushrooms
Melted butter

Place rice in buttered casserole with a small amount of water. Combine soups, salt, water and mushrooms. Pour over rice. Dip chicken in butter and lay on top of soups. Bake at 275 for 2-½ hours. (While casserole is cooking, you can get the house in good shape! Good with a green salad.) GRACE TURNER

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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