3 to 4 lb. frying chicken pieces
1/3 c. flour
1/4 c. butter (oleo)
1 can condensed cream of chicken soup
2 1/2 tbsp. grated onion (flakes)
1 tbsp. chopped parsley
1 tsp. salt
1/3 tsp. thyme
1/2 tsp. celery flakes
1 1/2 c. water
1 1/3 c. Minute rice
1/2 tsp. paprika

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

Bake 30 minutes in 375°F oven. Sprinkle with paprika.