1 1/2 tsp. garlic salt
1 1/2 tsp. paprika
1 c. uncooked rice (regular)
1 c. diced celery
1 3/4 c. boiling chicken broth
1/4 c. sliced pitted ripe olives (opt.)
1 1/2 tsp. celery salt
2 - 2 1/2 lbs. choice thigh pieces
1 c. diced onions
1/2 c. well drained, chopped tomatoes (or stewed)
3 tbsp. chopped parsley (opt.)

Blend seasonings and sprinkle on chicken in buttered casserole (2 1/2 quart), skin side up and bake at 425 degrees for about 20 minutes. Remove or push chicken aside.

Mix remainder of ingredients and put in bottom. Put chicken on top. Cover and bake 25 minutes until rice has absorbed liquid and tender. Sprinkle with parsley and olives. 6 servings.