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

Heat oven to 350 degrees. In 9"x13" pan combine first 7 ingredients. Mix well. Arrange chicken on rice mixture, skin side up. Drizzle or brush on butter. Sprinkle with 1/2 teaspoon salt, paprika, and poultry seasoning. Bake, uncovered until chicken is tender. Can substitute pork chops for chicken, omit butter.