3 to 4 lbs. frying chicken pieces
1/3 c. seasoned flour
1/4 c. butter
1 can cream of chicken soup
2 1/2 tbsp. grated onion
1 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. thyme
1/2 tsp. celery flakes
1 1/3 c. water
1 1/3 c. minute rice
1/2 tsp. paprika

Roll chicken in flour. Saute in butter until golden brown. Mix soup, onion and seasonings in saucepan. Gradually stir in water. Bring to a boil, stirring constantly.

Pour minute rice into shallow 2 quart casserole. Stir all except 1/3 cup soup mixture into rice. Top with chicken, pour on remaining soup mixture. Cover and bake 30 minutes in moderate 375 degree oven or until chicken is tender. Sprinkle with paprika.