1 1/4 c. uncooked long grain rice
1 tsp. salt
1 sm. thinly sliced onion
1 (10 1/2 oz.) can chicken-mushroom soup
2 to 3 lb. chicken, cut up
2 tbsp. melted butter
1 soup can water
Paprika for color
1 lg. green pepper, 1/4 inch pieces
2 finely chopped green onion

In 3-quart casserole, blend rice, onion, soup, water, green pepper, and salt. Arrange chicken with large ends around edges and small in the center over rice. Brush each piece with butter. Sprinkle with paprika and green onions. Microwave on high, covered, 30-35 minutes, rotating 1/4 turn half way through cooking. Let rest, covered 10 minutes. Check rice and chicken for doneness. Add a few minutes more if needed. If using all breasts, microwave on high for 40 minutes.