1 (3 to 3 1/2 lb.) broiler-fryer, cut up
1/2 c. all-purpose flour
1/4 c. butter
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 1/3 c. water
1 sm. onion, chopped
1 tsp. celery flakes
1 tsp. ground thyme
1/2 tsp. salt
1/8 tsp. pepper
1 1/3 c. uncooked regular rice
1 (12 oz.) can whole kernel corn, undrained

Dredge chicken in flour. Melt butter in a large skillet. Add chicken and cook over medium heat 15 to 20 minutes or until golden brown, turning occasionally. Drain on paper towels and set aside; reserve drippings in skillet.

Add next 7 ingredients to drippings; cook over low heat until bubbly. Combine rice, corn, and half of soup mixture, stirring well; spread evenly in a greased 13 x 9 x 2 inch baking dish. Arrange chicken over rice mixture and top with remaining soup mixture. Cover and bake at 375 degrees for 30 to 40 minutes or until done. Yield: 4 to 6 servings.