CHICKEN ATOP RICE
Ingredients
1 cups quick-cooking or regular rice
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 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.