Do-Not-Peek Chicken - cooking recipe

Ingredients

1 (2 1/2 lb.) cut up fryer or 6 chicken breasts
1 1/2 c. long grain rice (not instant)
4 Tbsp. melted butter
1 can cream of chicken soup
1 can cream of celery soup
1/2 soup can milk (little more)
1 envelope Lipton onion soup mix

Preparation

Sprinkle rice evenly over 9 x 13-inch baking dish or pan. Pour melted butter and milk over rice.
Mix the 2 cans of soup together and spoon over rice.
Lay pieces of chicken in rows over rice and sprinkle with the onion soup mix.
Seal well with foil and bake for 2 1/2 hours at 325\u00b0.
Do not peek during baking time.