1 1/2 c. quick cooking rice, uncooked
1/4 c. (4 oz.) can drained mushrooms, stems and pieces
1 stalk (1/2 c.) celery, chopped
1 (10 1/2 oz.) can cream of chicken soup
1 soup can milk
2 1/2 to 3 lbs. frying chicken, cut up
1 tsp. salt
Paprika
Poultry seasoning

In 12 x 7 inch glass baking dish, combine rice, mushrooms, celery, soup, and milk; mix well. Cut larger pieces of chicken in 1/2 for uniform size. Arrange on top of rice, skin side up. Sprinkle with salt, paprika, and poultry seasoning. Cover with wax paper. Microwave for 28 to 30 minutes or until chicken is done on high setting. 5 to 6 servings.

Note: Other flavors of cream soup can be used. Try celery and omit chopped celery. Try mushroom or asparagus soup.