Easy Chicken And Rice Casserole - cooking recipe

Ingredients

2 cups Minute Rice, uncooked
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
1 frying chicken, cut into pieces
1 package dry onion and mushroom soup mix

Preparation

Preheat oven to 325F.
Grease a 9x13-inch baking dish.
Sprinkle rice over bottom of dish, spreading evenly.
Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
Pour soup mixture over rice, and stir until rice is completely coated.
Lay pieces of chicken over rice, skin sides up.
Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.