CHICKEN RICE CASSEROLE

CHICKEN RICE CASSEROLE

1 lb. skinless boneless chicken breasts
2 c. uncooked rice
2 cans cream of celery soup
2 cans Campbell's French Onion Soup

Boil or microwave chicken and cut into bite size pieces. In a 9 x 12 inch
casserole dish, mix soups thoroughly. Stir in rice and chicken. Cover with
aluminum foil and bake at 400 degrees for 45 to 50 minutes.

Remove from oven and let stand about 10 minutes. Cut into squares with a
spatula and serve.