3-4 lb. frying chicken cut in pieces (or can use breasts, thighs, etc. if preferred)
1/3 c. seasoned flour (with salt and pepper)
1/2 - 1 stick butter
1 can condensed cream of chicken soup
2 1/2 tbsp. grated onion
1 tbsp. salt
Dash of pepper
1/2 tsp. celery flakes
1/8 tsp. thyme
1 1/3 c. water
1 1/3 c. Minute Rice

Roll chicken in seasoned flour and brown in butter. Remove from pan. Stir soup, seasonings and water into drippings. Cook and stir to a boil.

Spread rice (dry) in a shallow casserole. Pour all but 1/2 cup or so of the soup mixture over the rice. Stir to moisten rice. Top with the chicken and pour the remaining soup mixture over all. Bake covered at 375 degrees for 30 minutes or until tender.