Chicken-N-Rice Casserole - cooking recipe

Ingredients

1 can (10 1/2 oz.) cream of mushroom soup
1 can (10 1/2 oz.) cream of celery soup
1 can (10 1/2 oz.) cream of chicken soup
1 can (10 1/2 oz.) water
1 c. rice (not instant)
4 to 5 lb. chicken pieces (raw; 6 to 7 legs)
paprika, salt, pepper, margarine

Preparation

In 9 x 13-inch pan, mix soups, water and rice.
Lay washed chicken pieces over top.
Sprinkle with spices and dot with margarine.
Bake, covered, at 275\u00b0 for 3 hours or at 300\u00b0 for 2 1/2 hours.
During last 30 minutes, uncover and turn heat up to 350\u00b0.