Mexicali Chicken 'N Rice - cooking recipe

Ingredients

1 tsp. each garlic salt, celery salt and paprika
2 to 2 1/2 lb. chicken, cut up
1 c. chopped onions
1 can cream of chicken soup
1/2 can Ro-Tel
1/2 c. chicken broth
3 c. hot cooked rice, cooked in chicken broth

Preparation

Blend seasonings and rub into chicken pieces.
Place chicken, skin side up, in a shallow 2 1/2-quart casserole dish.
Bake at 425\u00b0 for 20 minutes. Sprinkle with onions and cook 10 minutes longer.