Chicken Delight



2 cups uncooked long-grain rice

6 chicken pieces (I've also used pork chops,

which works fine, too)

1 10-3/4-ounce can cream of mushroom soup

1 10-3./4-ounce can cream of chicken soup

1 10-3/4-ounce can French onion soup

1 stick butter or margarine

3 soup cans of water



Spread the rice in the bottom of a 9 by 13-inch pan. Melt the

soups, water and butter in a saucepan until blended. (When my

father makes this, he insists that you should melt the butter in

the pan in the oven before you put the rice in the pan, rather than

mixing it in with the soups.)



Lay chicken pieces (or pork chops) on top of rice, and pour soup

mixture over this. (My aunt adds mixed peas and carrots, but I've

never tried this. My mother sprinkles black pepper over the top,

but I don't like this either.)



Bake at 350 degrees for an hour and 30 minutes, until liquid is

absorbed and rice is cooked. Enjoy!