Chicken Casserole - cooking recipe

Ingredients

6 chicken legs or the equivalent
1/2 c. dry rice
1/3 stick butter or margarine
1 can chicken broth
1 can celery soup
1/2 can water

Preparation

Put dry rice in shallow baking pan with melted butter on top. Pour over this the can of chicken broth.
Close tightly and leave for 1 hour.
At end of 1 hour, lay chicken on the top of the rice and pour over this the can of cream of celery soup diluted with 1/2 can water.
Cook at 350\u00b0 for 1 1/2 hours.