Frying chicken, cut in pieces
1/4 c. butter
2 1/2 tbsp. grated onion
Dash pepper
1/2 tsp. celery flakes
1 1/3 c. water
1 1/3 c. Minute Rice
1/3 c. seasoned flour (salt and pepper)
1 can cream of chicken soup
1 tsp. salt
1 tbsp. chopped parsley
1/8 tsp. thyme

Roll chicken in seasoned flour. Brown in butter. Remove chicken. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread Minute Rice in 1 1/2-quart shallow baking dish. Pour all but 1/3 cup soup mixture over rice; stir to moisten.

Lay chicken on top of rice and top chicken with remaining soup mixture. Bake covered at 375 degrees for 60 minutes or until tender. Makes 4 or 5 servings.