This was my mother's favorite recipe for Sunday—hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. —Don Harksen, Dothan, Alabama
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups uncooked instant rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika.
Bake, uncovered, until chicken juices run clear and rice is tender, about 1 hour.