1 (3 lb.) chicken, cut into 8 pieces
1 1/3 c. flour
1/4 c. butter
2 1/2 tbsp. onion flakes
1 tbsp. celery flakes
1/8 tsp. thyme
1 tsp. salt
Pepper to taste
1 can cream of mushroom or cream of chicken soup
1 1/2 c. minute rice
1 1/3 c. water

Roll chicken pieces in flour. Brown in skillet in butter. Remove chicken from pan. Stir in soup, spices and water. Spread rice in a shallow baking pan. Pour all but 1/3 cup of liquid mixture over rice. Stir to mix. Top with chicken. Spoon remaining sauce on chicken. Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.