Chicken & Rice Casserole - cooking recipe

Ingredients

6 -8 boneless skinless chicken breasts
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1.5 (8 ounce) cans water
1 1/4 cups rice, uncooked
1/2 cup butter, melted
chicken bouillon granule
salt
pepper

Preparation

OVEN METHOD:
Preheat oven to 350 degrees.
In a 10x15 casserole dish, melt butter.
Combine soups with water.
Stir in uncooked rice with soups, along with bouillon, salt and pepper.
Pour soup and rice mixture into casserole dish on top of melted butter. Then layer chicken breasts over this.
*I save some soup back to pour over chicken in order to keep it moist on top.
Cover & bake at 350 degrees for approximately l 1/2 hours, then uncover and bake approximately 10 minutes more, or till all liquid is dissolved.
CROCK POT METHOD:
Grease crock pot with cooking spray.
Layer soup & water combination, rice, and melted butter. Save a little soup mixture back to place over chicken breasts.
Place chicken breasts on top of this.
Cook on low 6 to 8 hours.
***This is great for covered dish (potluck) dinners, to take to a bed-ridden friend, etc. It can go many places and is quick and easy!