| 4 to 6 boneless, skinless chicken breasts |
| 1 carton (16 ounces) sour cream |
| 1 can (10.75 ounces) cream of celery soup, condensed |
| 1 can (10.75 ounces) cream of chicken soup, condensed |
| 1 1/4 cups water |
| 2 cups uncooked white rice |
| 1 cup grated cheddar cheese |
Preheat oven to 325 degrees.
Place chicken in a greased 9x13-inch pan.
In a bowl, combine sour cream, soups, water, and uncooked rice. Pour over chicken. Cover and bake 1 hour. Sprinkle with cheese immediately before serving. Makes 4–6 servings.