Chicken and Rice

• 6 chicken breasts, thawed
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 -2 cup instant rice

1. Preheat oven to 325.
2. Butter a 9x13 baking pan.
3. Mix soups together in bowl and reserve 1/3 of soup.
4. Mix rice with soup and place in bottom of casserole dish.
5. Place chicken breasts on top of rice mixture, then put soup you reserved on top of chicken breasts.
6. To give chicken a little more flavor I like to sprinkle Tony Chachere's Seasoning on it.
7. Bake in oven until chicken is tender, about 1 hour.

chicken breasts, cream of celery soup, cream of chicken soup, cream of mushroom soup, instant rice

Taken from www.food.com/recipe/chicken-and-rice-120058 (may not work)