1 1/4 c. uncooked rice
2 tbsp. chopped onion
1/2 tsp. salt
1 stalk celery, chopped
2 c. water
1 (10 3/4 oz.) can cream of chicken soup
4 oz. can mushroom stems and pieces, drained
2 1/2 to 3 lb. frying chicken, cut up
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. paprika
1/4 to 1/2 tsp. poultry seasoning

Heat oven to 375 degrees. In 13 x 9 inch pan, combine first 7 ingredients, mix well. Arrange chicken on rice mixture, skin side up; drizzle with butter. Sprinkle with salt, paprika seasoning. Bake, uncovered, for 1 hour or until chicken is tender. Yield 5-6 servings.