1 – 2 small cut up frying chickens. Bone in. You can buy them already cut up at the supermarket.
2 cans condensed cream of chicken soup
2 cans condensed cream of mushroom soup
1 can condensed cream of celery soup
1 1/4 cup uncooked white rice + more if desired
1 pinch rosemary, dried
Good quality mayonnaise
Preheat oven to 375 degrees F
Rinse the chicken parts and pat dry with paper towels.
In a medium mixing bowl, mix together the cans of soup, rosemary and uncooked white rice.
Put the mixture evenly in a large baking dish. Place the dry chicken pieces evenly over the top of the soup and rice mixture.
With a basting brush, lightly coat each chicken piece with mayonnaise. Put the casserole in the oven and bake for 1 1/2 hours or until rice is tender and chicken is cooked through. Serve over cooked white rice or noodles if desired. Add a side salad and dinner is served!