3 to 4 lbs. frying chicken, cut in pieces
1/3 c. seasoned flour
1/4 c. butter (shortening)
1 (10 1/2 oz.) cream of chicken soup
2 1/2 tbsp. grated onion
1 tsp. salt
Dash of pepper
1 tbsp. chopped parsley
1/2 tsp. celery flakes
1/8 tsp. thyme
1 1/3 c. water
1 1/3 c. rice

Roll chicken in flour; brown in butter. Remove chicken. Stir soup, seasonings and water into drippings. Cook and stir to a boil.

Spread rice (use Minute Rice - right from the box) in 1 3/4 quart casserole. Pour all but 1/3 cup soup mixture over rice; stir to moisten. Top with chicken and remaining soup mixture.

Bake covered 375 degrees for 30 minutes or until tender. Garnish with paprika. Makes 4 servings.