INGREDIENTS: 
1  can cream of mushroom soup
1  can cream of celery soup
1 cup water
1 cup uncooked long grain rice (not instant)
1 small can mushrooms, well drained
1 (1 ounce) envelope dry onion soup mix
6 to 8 chicken pieces
garlic powder to taste
black pepper to taste
 
 
DIRECTIONS:
Preheat oven to 325 degrees.   
In a large bowl combine the mushroom soup,
celery soup, water, rice, mushrooms, garlic 
powder and black pepper.
 
Pour mixture into a 9x13 inch baking dish
and spread on bottom.

Lay chicken pieces over soup mixture and
sprinkle dry onion soup mix over all. Cover
tightly with aluminum foil and bake in
preheated oven for 1 to 1-1/2 hours or until
chicken is cooked through and no longer pink
inside.
  
Makes 6 to 8 servings