Casserole: Take-It-Easy Chicken

1 1/2 c. instant rice

1 can cream of chicken soup

1/2 c. water

1 can cream of celery soup

1 pkg. dried onion soup

1 cut-up frying chicken

Mix rice with canned soups and water in 9x12-inch pan.  Sprinkle 1/2 package of onion soup.  Cover rice mixture with the pieces of chicken.  Top with remaining onion soup.  Cover pan tightly with aluminum foil.  Bake at 250 for 2 and 1/2 hours.

Mrs. Ira (Evas) Lehman

Our Swiss Pantry II

First Mennonite Church

1987