Homestyle Chicken & Rice Casserole

Do me a favor.  Next time you're Jonesin' (please tell me I'm not the only person who uses that word) for a heart-warming comfort food, please make this meal.  I know, it screams casserole just from the title, but it is delicious, and the leftovers are just as good.  By using chicken pieces that have skin AND bones on them, you not only save money, but you get really, REALLY tender meat.  Sure, you have to use your fingers and get a little dirty, but the taste is worth it.  This is a cinch to throw together, and reminds me of my mom with every bite.  Almost feels like we are eating dinner together even though she's on the opposite side of the country.  Add some fresh baked sweet potato rolls, roasted broccoli, some fresh fruit and a tall glass of ice water?  Yes. You'll need a long Sunday nap after this one.  Enjoy.

6 chicken pieces (skin & bones included) - I used leg quarters and cut them in half.
1 1/2 c. long grain rice (raw)
1 packet dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. grated cheddar
3 c. water
salt & pepper to taste

Grease 9x13 pan.  Add dry rice.  Season w/ salt & pepper.  Lay raw chicken pieces on rice.  Add water.  Sprinkle dry soup mix on top.  Blob (yes, I said blob) cans of soup, and cut up to distribute evenly.  Top with grated cheddar. 

Bake uncovered for 1 hour.  Cover tightly with foil and bake 30 more minutes (check for moisture, and add water if necessary).