Chicken & Rice

Yield: 4 Servings


2 lg Chicken breasts


- [boneless skin on or off]


1 cn Cream of chicken soup


1 cn Cream of celery soup


1 cn Cream of mushroom soup


1 cn (soup can full)


- rice [do not use minute


- rice]


3/4 cn (soup can) milk


1/8 t Salt


1/4 t Pepper


Mix the soups, milk and the rice, and pour into a 9"x13" baking pan


Split the chicken breasts into 4 equal parts and place them on top of


the soup mix... Season with the salt and pepper and whatever else you


prefer...


Bake in a 300? oven for 2 hrs... garnish as desired and serve...