Recipes by Arlene

• 1 rounded cup raw brown rice
• 1 cup finely chopped celery
• 1 4-oz. can mushrooms, drained
• 1 10¾-oz. can cream of mushroom soup
• 2 cups chicken broth (from bouillon cubes)
• 1 1¼-oz. package dry onion soup mix (reserve 2 tbsp.)
• 6 to 8 skinned chicken pieces

Spread rice, celery and mushrooms evenly in a 9 x 13 inch baking dish. Mix soup, chicken broth and dry onion soup mix. Pour over rice and vegetables. Place chicken on top of mixture. Turn chicken pieces once to coat. Sprinkle remaining onion soup over chicken. Cover and bake at 350° for 1¼ hours or until rice is done. Serves 6 to 8.

This also makes a good side dish if you just omit the chicken.