Sunday Chicken and Rice

Preheat oven to 275°.

Combine and stir thoroughly in large bowl cream of chicken soup, cream of celery soup, cream of mushroom soup (or creamy onion soup), water and melted margarine.

Pour 1/2 mixture into another bowl and add raw rice (not instant rice). Pour this (rice and soup) into bottom of 12 x 8-inch Pyrex dish which has been lightly greased with margarine.

Place cut up fryer on top of rice and soup mixture, then pour the other half of soup mixture on top of chicken pieces, covering each piece.

Bake in 275° oven 2 1/2 to 3 hours, depending on size of chicken (in open dish).