2 (13 oz.) cans Soyameat (fried-chicken style)
1/2 c. flour (seasoned with salt and pepper)
2 c. water seasoned with 1 tbsp. vegetarian chicken-style seasoning
1/2 tsp. paprika
2 1/2 tbsp. chopped onion
1 1/2 c. instant rice
1 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. thyme
1/2 tsp. celery flakes
1 1/3 c. water

Roll chicken in seasoned flour. Saute in butter until golden brown. Mix water, chicken-style seasoning and other seasonings in saucepan. Bring to a boil.

Pour rice directly from box into shallow 2 quart casserole. Stir all ingredients except 1/3 cup of soup mixture into rice. Top with Soyameat, then pour remaining soup mixture into rice. Bake for 30 minutes at 375 degrees or until Soyameat is tender. Sprinkle with paprika. Serves 4.