Chicken Casserole - cooking recipe

Ingredients

1 whole chicken
1/2 c. instant rice
1 can cream of chicken soup
1 can cream of celery soup
1 bag dry onion soup
1/4 stick margarine
1 can cream of mushroom soup
1 c. evaporated milk

Preparation

Boil the whole chicken; put 3 bay leaves in the water as it cooks.
Remove bay leaves when done.
Cook until tender enough to pull off bone.
Remove all the skin and break chicken into small strips.
Put the rice on the bottom of a buttered pan.
Add 1/2 of chicken; pour the cream soups over it, except for onion soup.
Add rest of chicken.
Add 1/2 cup broth that chicken was cooked in. Stir ingredients of pan until barely moist.
Add margarine and milk.
Pour onion soup over top.
Let bake until good and bubbly, about 30 minutes at 350\u00b0.