1 (3 lb.) frying chicken
2 ribs celery
3 med. carrots
Salt and pepper
1 c. raw rice
1 pkg. dry onion soup mix
2 c. water

Chop celery and carrots. Cut chicken into serving pieces; saute in butter until lightly brown and remove from pan. Saute vegetables in same pan. Mix rice and soup mix; spread in bottom of greased 13x9 pan.

Arrange chicken pieces on top of rice; season lightly. Scatter vegetables evenly over top. Carefully add water; cover pan and bake at 375 degrees for 1 hour.