SOUPY CHICKEN

1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed 1 can cream of chicken soup
1 (10 3/4 oz.) can condensed 1 can cream of celery soup
1/2 cup milk
1/4 cup butter, melted
1 1/2 cups raw rice
1 frying chicken cut up (or about 3 lbs. boneless skinless chicken breasts)
salt, pepper, paprika
1/4 cup butter (optional, for dotting top)

Combine undiluted soups, milk, melted butter, and rice. Spread mixture into a lightly greased (I use Pam) 9x13 baking pan. Top with chicken pieces. Sprinkle chicken with salt, pepper and paprika. Dot top with butter (I sometimes skip this step).

Bake in a preheated 350 degree F oven for 1 1/2 hours, or until the chicken and rice are tender.