Chicken leg & thighs
1 can cream of chicken soup
1/2 onion
Salt & pepper
1/2 tsp. celery flakes
1/8 tsp. thyme
2 c. water
2 tbsp. fat
2 c. instant rice

Brown chicken well. Combine in saucepan; heat cream of chicken soup, onion (diced), salt, pepper and parsley flakes to taste, celery flakes, thyme, water, fat and instant rice. Pour mixture into 9 x 13 inch baking dish. Lay chicken pieces on top. Bake covered for 30 minutes at 375 degrees.