1 c. water
1 1/4 c. minute rice
1/4 c. onion
1/2 c. celery
2 tbsp. water
1 can cream of chicken soup
1 can cream of mushroom soup
2 1/2 lb. chicken pieces or 12 chicken thighs
Paprika

In a 4 cup container heat 1 cup of water on high for 3 minutes until boiling. Stir in rice; cover and set aside.

In a bowl combine celery and onion and 2 tablespoons of water. Cover and cook on high for 3 minutes; drain. Mix cream of chicken and cream of mushroom soups with onions and celery.

Spread rice in a 13 x 9 x 2 inch baking dish. Remove skin from the chicken. Place chicken bone side up on rice; spread soup on top. Cover and cook on high for 14 minutes. Turn chicken over and cover. Cook on high 14 minutes or until chicken is done. Shake on paprika.