Chicken Atop Rice

• 1 1/4 cups rice, uncooked
• 2 tablespoons onions, chopped
• 1 stalk celery, chopped
• 1/2 teaspoon salt
• 2 cups water
• 10 3/4 ounces condensed cream of chicken soup
• 4 ounces mushroom stems and pieces, drained
• 2 1/2 - 3 lbs frying chickens, cut up
• 2 tablespoons butter, melted
• 1/2 teaspoon paprika
• 1/4 - 1/2 teaspoon poultry seasoning

1. Heat oven to 375 degrees. In 13x9 inch pan, combine first 7 incredients, mix well. Arrange chicken on the rice mixture, skin side up, drizzle with butter. Sprinkle with 1/2 teaspoon salt, paprika and poultry seasoning. Bake uncovered at 375 degrees for 1 hour or until chicken is tender.
2. Tips: For chicken atop dressing, substitute 8-oz pkg. herb-seasoned stuffing mix for rice. Omit first 1/2 teaspoon salt. Bake covered with foil at 375 for 1 hour; remove foil and bake 30 minutes longer. This makes a moist dressing. If you prefer a drier dressing, decrease water to 1 1/2 cups.
3. Wild rice can be substituted for half of rice.
4. For pork chops atop rice, in large skillet, brown 6 pork chops. Arrange pork chops on rice mixture, omit butter.

rice, onions, celery, salt, water, condensed cream, mushroom stems, chickens, butter, paprika, poultry seasoning

Taken from www.food.com/recipe/chicken-atop-rice-289870 (may not work)