Chicken and Rice Casserole

1 can (10 ¼ oz.) condensed cream of celery soup

1 can (2 oz.) sliced mushrooms, undrained

½ cup raw long-grain converted rice

2 chicken breasts, halved, skinned and boned

1 tablespoon dry onion soup mix

Combine soup, mushrooms and rice in greased Crock-Pot; stir well. Lay chicken breasts on top of mixture and sprinkle with onion soup mix. Cover and cook on low setting for 7 to 9 hours.

Makes 2 servings (1 1/2 to 2 quarts).