4 cups instant rice, uncooked
3 cans (10.5 ounces each) cream of mushroom condensed soup
2 cans (10.5 ounces) cream of celery condensed soup
1 whole raw chicken (3-4 pound), cut up
1 envelope (1 ounce) dry onion soup mix
Heat oven to 325 degrees. Lightly grease a large casserole dish or 9-by-13-inch pan.
In a large bowl, mix uncooked rice and soups together; pour into prepared pan.
Rinse the chicken pieces and pat-dry; place on top of rice mixture. Sprinkle entire packet of onion soup mix evenly on top of chicken. Cover tightly with foil and cook for 2˝ hours.
Serves six to eight.