8 pieces cut-up chicken
1 c. flour
1/4 c. butter
1 can cream of chicken soup
1 tsp. salt
1 1/3 c. water
Dash of pepper
1 tbsp. parsley
1/2 tsp. celery flakes
1/8 tsp. thyme
1/2 tsp. garlic powder
1 1/3 c. Minute rice

Roll chicken in flour and brown in 1/4 cup butter. Cook chicken until half way done. Remove chicken, stir into drippings the soup, water and all seasonings. Bring to a boil and mix.

Spread dry Minute rice in bottom of 2-quart casserole. Pour in all but 1/2 cup of soup mixture. Stir. Place chicken pieces on top and pour remaining soup mixture over chicken. Cover and bake for 30 minutes at 375 degrees. Serves 3 or 4.