3 lbs. frying chicken
1/3 c. seasoned flour
1/4 c. butter
1 can cream of chicken soup
1/8 tsp. thyme
1 1/3 c. water
2 1/2 tbsp. chopped onion
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. celery seed
Dash pepper
1/4 c. celery (chopped)
1 1/3 c. rice

Roll chicken in flour and saute in butter. Remove chicken from skillet and add soup, onion, celery and seasonings, gradually stir in water. Bring to a boil over medium heat stirring constantly.

Pour rice into 1 1/2 quart casserole (sprayed with Pam), stir in all but 1/3 cup of soup mixture. Top with chicken and then pour reserved soup mixture over the top. Cover with aluminum foil and bake at 375 degrees for 30-45 minutes.