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Chicken Rice Casserole

1 (10.75-ounce) can condensed cream of mushroom soup

1 (10.75-ounce) can condensed cream of celery soup

1 cup water

1 cup uncooked long grain rice (not instant)

1 (4.5-ounce) can mushrooms, well drained

Garlic powder to taste

Freshly ground black pepper to taste

1 (1-ounce) envelope dry onion soup mix

6 to 8 chicken pieces

1. Preheat oven to 325*F (160*C).
2. Combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper.
3. Pour mixture into a greased 13 x 9 x 2-inch baking dish.
4. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all.
5. Cover tightly with aluminum foil and bake for 2 hours. DO NOT lift the foil during baking!

Makes 6 to 8 servings.