1 1/2 tsp. garlic salt
1 1/2 tsp. celery salt
1 1/2 tsp. paprika
1/8 tsp. red pepper
2-2 1/2 lb. chicken pieces
1 c. uncooked rice
1/2 c. sliced onions
1/2 c. sliced celery
1/2 c. well drained canned tomatoes, quartered
1 1/2 c. boiling chicken broth
3 tbsp. chopped parsley
1/4 c. sliced pitted ripe olives

Blend seasonings and sprinkle on each side of chicken. Arrange in a lightly greased shallow 2 1/2 quart casserole. Skin side up. Brown in a 450 degree oven for 30 minutes. Remove from oven. Push chicken to one side. Add rice, onions, celery, tomatoes and broth; stir well.

Arrange chicken over rice. Cover and continue baking 25 minutes or until rice and chicken are tender and liquid is absorbed. Sprinkle with parsley and olives. Makes 6 servings.