3 lbs. chicken wings, or small drumsticks
1/3 c. seasoned flour
1/4 c. butter
1 can (10 1/2 oz.) condensed cream of chicken soup
2 1/2 tbsp. grated onion
1 tsp. salt
Dash of pepper
1/2 tsp. celery flakes
1 tbsp. parsley flakes
1/8 tsp. thyme
1 1/3 c. water
1 1/3 c. Minute Rice

Roll chicken in seasoned flour, fry in butter. Remove chicken, stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread rice in 1 1/2 quart casserole dish. Pour all but 1/3 cup soup mixture over rice, stir to moisten.

Top with chicken pieces and rest of soup mixture. Bake covered with foil at 375 degrees for 30 minutes. Serves 4.