Chicken and Rice

Serves 6 or more (6 pts)

2 cans Cream of Celery
2 cans Cream of Chicken
1/2 can milk
11/2 C Minute Rice (use white rice. The brown rice doesn't quite cook all the way)
6 3oz chicken breasts or use tenders if you'd like

Heat in a pan the soups and milk till warm and mixed well. Make sure you get all the lumps out of the soup. Pour half of the soup mixture in a sprayed or lined pan. (cake pan or dripper pan) Sprinkle rice evenly over the soup. Place chicken over the top of rice and pour the rest of the soup mixture over the top making sure to cover all the chicken and rice. Cover with foil and cook for 11/2 hrs at 350. Take chicken off rice mixture and mix rice well into sauce. Serve.

1 serving is 1 3oz piece of chicken with 1/2 cup of rice mixture. Serve with veggies. For a good variation, sprinkle a pkg. of onion soup mix over the top. I like it both ways. Salt and pepper to taste.