Chicken And Rice - cooking recipe

Ingredients

6 chicken thighs or 8 chicken legs
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of celery soup
1 (14 1/2 oz.) can chicken broth
1 c. rice

Preparation

Preheat oven to 350\u00b0.
In large bowl, stir contents of all cans together.
Add rice and stir again.
Pour into foil lined baking pan, approximately 9 1/2 x 14-inch.
Place chicken on top, skin side up.
Bake 2 to 2 1/2 hours in 350\u00b0 oven.