1 stalk celery, chopped
2 tbsp. butter
1 1/2 c. uncooked long grain rice
1 (4 oz.) can mushroom pieces, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
2 1/2 to 3 lb. frying chicken, cut up
2 tbsp. chopped onion
2 c. water
1 tsp. salt
Paprika

Combine rice, mushrooms, celery, onion, soup and water in 12 x 8 inch glass baking dish; mix well. Arrange chicken pieces skin-side-up over rice; sprinkle with salt. Microwave butter in small glass dish about 1/2 minute or until melted. Drizzle or brush butter over chicken; sprinkle with paprika. Cover with waxed paper. Microwave 30 to 35 minutes or until chicken and rice are done. Makes 5 to 6 servings.