1 1/4 c. uncooked long grain rice
1 sm. thinly sliced onion
1 (10 1/2 oz.) can cream of mushroom soup
1 soup can water
1 lg. green pepper, chopped
1 tsp. salt
1 (3 lb.) fryer chicken, cut up
2 tbsp. melted butter
Paprika
2 green onions, chopped

Blend rice, soup, water, green pepper and salt in a 3 quart casserole. Arrange chicken over rice with smaller ends in center. Brush each piece with butter. Sprinkle with paprika and green onions. Cover microcook on high for 30 minutes, rotating 1/4 turn halfway through cooking.

Rest, covered 10 minutes. Check rice and chicken for doneness. Cook a few minutes longer if necessary.