Golden Chicken with Rice

This is from Taste of Home magazine. Very easy to throw together early in the day and put in the oven later. It does have to cook for 2 hours, though.

Combine: 1 pkg long grain and wild rice mix with seasoning packet
1 can cream of mushroom soup
1 can cream of celery soup (I use another mushroom if I don't have celery)
1-1/2 c water
Spread into a greased 9x13" pan.

Top with: 4 chicken leg quarters
Sprinkle: 1 envelope onion soup mix

Cover and bake at 350 degrees for two hours or until meat is 180 degrees and rice is tender.

I change this recipe up quite a bit. I don't think there is enough rice, so I use two packages of rice and add more water, about 2 1/2 cups. Sometimes there are still just a few crunchy rice pieces, so I think I might need to add more water or stir halfway through baking or something. I also use boneless/skinless chicken. Lastly, I think it is pretty salty, so I don't put all of the seasoning packet in.