2 cans condensed cream of chicken soup
1/4 c. finely diced onion
2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley flakes
1/2 tsp. paprika
1 tsp. celery flakes
1/4 tsp. thyme
2 2/3 c. water
2 2/3 c. packaged pre-cooked rice
3 c. diced, cooked chicken

Combine soup, onion and seasonings in a saucepan, mixing well. Gradually add water, stirring constantly to blend thoroughly. Bring to a boil over medium heat, stirring constantly.

Pour half of the soup mixture into a 3 quart casserole. Then making two layers of each, add the rice (from box) and chicken. Top with remaining soup mixture, cover and bake in moderate oven, 375 degrees, for 15 to 20 minutes. Stir well after 10 minutes. Sprinkle with paprika. Serves 8.