1 lb. boneless chicken breast cut into 1 inch cubes
1/2 c. seasoned flour
1/2 c. butter
2 tbsp. fried parsley flakes
1/2 tsp. ground thyme
1 sm. onion, finely diced
1 can cream of chicken soup
1 1/3 c. water
1 1/3 c. Minute Rice

Coat chicken cubes in flour. Melt butter in a large skillet over medium heat. Brown chicken in butter. Remove chicken from skillet, reserving drippings. Add the next five ingredients to drippings. Heat over medium stirring frequently until mixture just boils. Put rice and chicken into a 2 quart casserole dish. Pour liquid mixture over chicken and rice; stir well to mix. Bake at 350 degrees for 25 minutes. Let stand 10 minutes before serving. Serves 4.