Chicken and Rice Casserole

This recipe came from Jerry's cousin Wendy before we were married.

1 cube butter or margarine
1 can cream of musthroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 c uncooked regular rice
4 chicken breasts, cut in half

Melt butter in the bottom of a 13 x 9 baking pan; stir in soups and rice. Lay chicken over rice mixture (do not press down if the skin is still on; otherwise, press it into the rice). Bake at 350 for 1 1/2 hours or until chicken is tender and rice absorbs all of the soup.