1 broiler-fryer chicken (3 1/2 lbs.), cut up
2/3 c. butter, melted
Salt, pepper, paprika
2 tbsp. butter
1/4 c. chopped fresh parsley
1 c. UNCLE BEN'S® converted rice
2 (10 1/2 oz.) cans chicken broth
1/4 tsp. oregano
1/4 tsp. salt

Arrange chicken in one layer, skin side up, in buttered baking dish. Brush with some melted butter; sprinkle generously with salt, pepper, paprika. Brown in 400 degree oven for 30 minutes, brushing often with melted butter. Cook rice in 2 tablespoons butter; stir frequently for even golden-brown color. Add chicken broth, oregano and salt; bring to boil. Cover tightly and cook over low heat until all water is absorbed, about 25 minutes. During the last 5 minutes, stir in parsley.

CHICKEN SAUCE:

1 (15 oz.) can tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. instant minced onions
1 bay leaf
1/2 tsp. oregano

Combine tomato sauce, mushrooms, onions, bay leaf and oregano. Pour over chicken; cover dish tightly with foil. Reduce temperature to 350 degrees and bake 15 to 20 minutes, or until done. Serve chicken over hot rice. 4 servings.