| | Directions | | Grease a 9x13 cake pan. Put chicken breasts in pan. In saucepan, combine milk, rice, cream of celery and cream of chicken soup. Heat until warm, do not boil. Pour mixture over chicken. Sprinkle onion soup on the top. Seal with foil and bake at 325 for 2 hours. |
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| Ingredients | | - |  | 1 can Cream of Celery soup |
| - | | 1 can cream of chicken soup |
| - | | 1 cup milk |
| - | | 1 1/3 cups uncooked rice |
| - | | 1 package dry onion soup mix |
| - | | 4 pounds boneless/skinless chicken breasts (or other chicken pieces) |
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