1/2 c. butter
1 c. celery, chopped
1 c. onion, chopped
1 can mushrooms, drained (save the liquid)
3 c. cooked rice
1 can cream of chicken soup
Salt and pepper to taste
Chopped parsley
1 or 2 frying chickens

Saute celery, onion and mushrooms in butter. Then add cooked rice, liquid from mushrooms, cream of chicken soup, salt and pepper and parsley. Blend lightly. Place dressing in shallow greased baking dish. Now, season well and rub the chicken (which has been cut up) with butter. Place skin side up on the rice dressing.

Slide the baking dish into a large brown paper bag. Close it securely. Bake in 375 degree oven about one hour and 15 minutes. Peek and check for doneness. When it is tender and lightly browned, remove bag and slip dish under the broiler for a quick brown finish. Watch it carefully. Serve from pan (if it is at all presentable).