Chicken and Rice

• 1 12 cups long grain rice
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of celery soup
• 12 cup butter, melted
• 23 cup water
• 6 -8 pieces bone in chicken, skin removed

1. Preheat oven to 275 degrees.
2. Grease a 9x13 inch glass casserole dish.
3. Pour raw rice into the dish.
4. Mix soups, butter, and water together.
5. Pour 3/4 soup mixture over the rice and mix together.
6. Remove skin and excess fat from chicken pieces and nestle into rice mixture, bone side up.
7. Pour remaining soup mixture over chicken.
8. Cover dish with tin foil and bake for 3 hours.

long grain rice, cream of chicken soup, cream of mushroom soup, cream of celery soup, butter, water, chicken

Taken from www.food.com/recipe/chicken-and-rice-394283 (may not work)