1 1/4 c. rice, uncooked
2 tbsp. chopped onion
1/2 tsp. salt
1 stalk celery
2 c. water
10 3/4 oz. can condensed cream of chicken soup
4 oz. can (1/2 c.) 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 a 9x13 inch pan, combine first 7 ingredients; mix well. Arrange chicken on rice mixture, skin side up. Drizzle with butter. Sprinkle with 1/2 teaspoon salt, paprika, and poultry seasoning. Bake uncovered at 375 degrees for 1 hour or until chicken is tender. Yields: 5-6 servings.