Sunday Chicken

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1/3 cup melted butter, divided

1 ¼ cup quick cooking rice

1 chicken cut up (about 3 – 4 pounds)

Salt and pepper to taste

In a medium bowl, combine soups, ¼ cup butter and rice. Pour into a greased 9x13 glass baking dish. Place chicken pieces over rice mixture. Brush with remaining butter; season with salt and pepper. Bake at 275* for 2 ½ - 3 hours or until chicken is tender.

**This is great to mix up before leaving for church on Sunday mornings – you pop it in before you leave and when you get home lunch is waiting for you!**