Chicken Atop Rice
|Quick cooking rice||1 1⁄2 Cup (24 tbs) (Uncooked)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can / 1 Cup)|
|Stalk celery||1 , chopped|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Milk||10 1⁄2 Ounce (1 Soup Can)|
|Frying chicken||3 Pound, cut up|
|Poultry seasoning||2 Teaspoon|
In 2-quart (12 x 7) glass baking dish, combine rice, mushrooms, celery, soup and milk; mix well.
Cut larger pieces of chicken in half for uniform size.
Arrange on top of rice, skin-side up.
Sprinkle with salt, paprika and poultry seasoning.
Cook, covered with wax paper, 28 minutes or until chicken is done.