6 lb. (about) frying chicken pieces
2/3 c. seasoned flour
1/2 c. butter
2 cans (10 1/2 oz.) each condensed cream of chicken soup
5 tbsp. grated onion
2 tsp. salt
Dash of pepper
2 tbsp. chopped parsley
1 tsp. celery flakes
1/4 tsp. thyme, optional
2 2/3 c. water
2 2/3 c. Minute Rice
1 tsp. paprika
Additional parsley, optional

Roll chicken in seasoned flour and saute in butter in a Dutch oven until golden brown. Remove chicken.

Combine soup, onion and seasonings in Dutch oven, mixing well. Blend in water. Bring to a boil over medium heat, stirring constantly. Place rice in a 3 quart casserole. Reserve 2/3 cup of the soup mixture. Pour remaining soup mixture over rice in casserole. Stir just to moisten all rice. Top with chicken and pour reserved soup mixture over chicken. Cover and bake at 375 degrees about 30 minutes or until chicken is tender. Sprinkle with paprika and garnish with additional parsley. Serves 8.