Chicken Casserole

1 cup raw white rice (not minute rice)
1 can each of cream of mushroom, cream of chicken, cream of celery soup
12 pieces of chicken
melted oleo.

Rinse cup of raw rice with cold water, drain and place in 9 x 13" baking pan. Add the three cans of soup without diluting, and mix in the pan with the rice. Spread mixture evenly in pan. Dip pieces of chicken in melted oleo and place on top of rice mixture. Cover pan with foil, bake about 45 minutes in 375-degree oven. Remove foil covering, return to oven and bake another 20 to 30 minutes until chicken is well done and brown. This should be served as soon as it is taken out of the oven. If desired, one cup of dry white wine can be added to soup mixture before baking, or one can of water to make a saucier mixture. If rice mixture is too dry when removing from oven, hot water can be stirred in before serving.