3-4 lbs. skinned chicken pieces
1/3 c. flour with salt & pepper
1/3 c. butter
1/3 c. butter
1 can cream of chicken soup
2 1/2 tbsp. grated onion or 2 tsp. dry onion
1/2 tsp. salt
Dash pepper
1 tbsp. dry parsley
1 tsp. celery flakes
1/8 tsp. thyme
1 1/3 c. water (one soup can)
1 1/3 c. Minute Rice

Roll or shake chicken in seasoned flour, brown in butter. Remove chicken from pan. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread Minute Rice in 2 quart shallow casserole dish. Pour all but 1/3 cup soup over rice, stir to moisten. Top with chicken and rest of soup. Bake, uncovered at 375 degrees for 60 to 80 minutes. Makes 4 servings.