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Ingredients 1 ½ cups quick-cooking or regular rice ½ cup (4 oz.) drained mushroom stems and pieces 1 stalk celery, chopped 2 T chopped onion 1 can (10-1/2 oz.) condensed cream of chicken soup 2 cups water 2 ½ to 3 lb. Frying chicken, cut up 1 t salt 2 T butter or margarine, melted paprika and poultry seasoning |
Directions
Preheat oven to 375. In 13x9 inch pan, combined uncooked rice, mushrooms, celery, onion, soup and water. Arrange chicken on rice, skin-side-up; sprinkle with salt. Brush or drizzle chicken with butter. Sprinkle with paprika and poultry seasoning. Bake, uncovered, 1 hour or until chicken is tender. 5 to 6 servings.