2 lb. frying chicken pieces
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1 med. onion, chopped
1 c. milk
1/2 c. water
1 (17 oz.) can cream style corn
1 1/2 c. Minute Rice
2 tbsp. parsley, chopped

Sprinkle chicken with salt and pepper. Cook chicken in butter in skillet, turning to brown evenly. Add onion; cover and simmer 20 minutes. Add milk, water, and corn; bring quickly to a boil. Stir in rice. Cover, reduce heat and simmer 5 minutes, or until most of liquid is absorbed. Sprinkle with parsley. 4 servings.