3 lb. chicken
1/3 c. flour
1/4 c. butter
1 1/3 c. rice
1 can cream mushroom soup
1 tbsp. chopped parsley
1 tsp. salt
dash of pepper
1/2 tsp. celery flakes
1/8 tsp. thyme

Roll chicken in flour. Brown in butter. Remove chicken. Stir soup mixture into drippings. Cook and stir. Bring to a boil. Spread rice in a 1 1/2-quart casserole dish. Pour all but 1/3 of soup mixture over rice. Stir to moisten. Top with chicken and rest of soup mixture.

Bake, covered, at 375°F for 30 minutes.

Serves 4.