1 (3 lb.) fryer
1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 c. milk
2 c. instant rice
1 (10 oz.) can cream of celery soup
1 (10 oz.) can cream of mushroom soup
1 pkg. (env.) onion soup

Wipe pieces of chicken dry with paper towel. Mix flour, salt, pepper and paprika together; sprinkle over the pieces of chicken until they are lightly covered. Heat the oil in a large skillet and brown chicken on all sides. Remove from heat and set aside. Sprinkle instant rice over bottom of a buttered 9 x 13 inch baking pan. Put celery soup, mushroom soup and milk in a saucepan; heat until boiling point. Pour over rice. Place chicken over rice and soup. Sprinkle with onion soup mix. Cover baking pan with foil; seal tight. Bake at 300 degrees for 2 hours.