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

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