1 chicken, cut up or chicken breast pieces
Flour, salt, shortening
1 can cream of chicken soup
1 soup can water
2 1/2 tbsp. grated onion
1/4 c. celery
1/8 tsp. thyme
1 1/3 c. Minute Rice
1/2 tsp. paprika

Salt and flour chicken. Saute in shortening until tender. Combine soup, onion and thyme and celery. Add water and blend. Bring to boil stirring constantly. Reserve 1/3 cup soup mixture. Pour remaining soup over rice in a 9 x 13 baking dish. Stir to moisten rice. Top with chicken and pour remaining 1/3 cup soup mixture over chicken. Cover and bake in moderate oven (375 degrees) about 25 minutes. Sprinkle with paprika.