Chicken and Rice

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To me this is what comfort food is all about.  The dish is so easy to put together and cook up on a busy week night.

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Spray a 13×9 inch pan with cooking spray.

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Boil 2 cups of water.  Put 2 chicken bouillon cubes in the water and stir until the cubes are dissolved.

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Pour the chicken bouillon in the baking pan.

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Add a can of Cream of Celery soup.  Stir to combine the ingredients.

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Add a can of Cream of Mushroom Soup to the baking pan and stir to combine the ingredients.

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Add a can of Cream of Chicken soup and stir to combine the ingredients.

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Add 1 cup of raw rice to the baking pan and stir.

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Place about 4 pounds of chicken pieces, skin side up on top of the soup/rice mixture.  Cook at 425 degrees for about 1 1/2 hours.

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The rice is so creamy and good.  The chicken is cooked to perfection.  This has always been a family favorite!

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