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

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.