Chicken Cutlet Casserole - cooking recipe

Ingredients

2 lb. chicken cutlets
1 can cream of mushroom soup, 10 3/4 oz.
1 can cream of chicken soup, 10 3/4 oz.
1 can cream of celery soup, 10 3/4 oz.
1/1/4 c. minute rice
1 soup can of milk
1 envelope of dry onion soup mix

Preparation

Place cutlets in baking dish.
Cover with rice.
Combine soups and milk until smooth and pourable.
Pour over cutlets and rice.
Sprinkle one envelope of dry onion soup over mixture. Cover.
Cook 1 hour at 350\u00b0