3 lbs. frying chicken pieces
1/3 c. flour seasoned with salt & pepper to taste
1/4 c. butter
1 can (10 1/2 oz.) cream of chicken soup
2 1/2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. salt
1 tbsp. chopped celery leaves
1/8 tsp. thyme
Dash of pepper
1 1/3 c. water
1 1/3 c. Minute Rice

Roll chicken in flour. Saute in butter in skillet until golden brown. Remove chicken from skillet. Combine soup, onion and seasonings in skillet. Gradually stir in water. Bring to a boil over medium heat, stirring constantly.

Pour rice into a shallow 1 1/2 quart casserole. Stir in all except 1/3 cup soup mixture. Top with chicken and pour reserved soup mixture over chicken. Cover with aluminum foil and bake at 375 degrees for about 30 minutes or until chicken is tender. Sprinkle with paprika and garnish with additional chopped parsley, if desired. Makes 4 servings.