1/4 c. butter
1 1/2 c. Minute Rice
Seasoned flour
2 cans cream of chicken soup
3 tbsp. onion, minced
1 lb. chicken liver, cut into 1" pieces
1/2 c. milk
1 tbsp. parsley

Melt 1 tablespoon butter in saucepan, add onion and cook until tender. Add to rice and cook as directed. Meanwhile, roll livers in flour and saute in remaining butter in skillet until browned on each side. In 1 1/2 quart casserole combine livers, rice, soup, milk and rest of ingredients and bake at 375 degrees for 30 minutes until hot and bubbly.