Source:

Sharon Castleberry Roberts

Serves/Makes:6

Ingredients

• 2-1/2 lbs (1.1 kg). chicken, skinned and deboned
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 cup (225 ml) uncooked rice (do not use instant rice)
• pepper, to taste

Preparation

• Preheat oven to 375 degrees (200 C.).
• Mix soups and uncooked rice in the bottom of a large casserole dish.
• Place chicken on top of rice and soup mixture.
• Pepper chicken to taste.
• Cover dish.
• Bake one hour, until chicken is golden brown and rice mixture is bubbling.

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