1 (2 1/2 to 3 lb.) frying chicken
1/3 c. seasoned flour
1/4 c. salad oil
1 can (10 1/2 oz.) cream of chicken soup
2 1/2 tbsp. grated onion
1 tsp. salt
Dash of pepper
1 tbsp. chopped parsley
1/8 tsp. thyme
1 2/3 c. water
1 1/3 c. instant rice

Roll chicken pieces in seasoned flour and saute in salad oil until golden brown. Remove chicken from pan. Combine soup, onion and seasonings in pan in which chicken was browned. Mix well.

Blend in water and bring to a boil over medium heat, stirring constantly. Place rice in 2 quart casserole. Reserve 1/3 cup soup mixture. Pour remaining soup mixture over rice in casserole. Stir to moisten rice. Top with browned chicken and pour reserved soup mixture over chicken. Cover and bake at 375 degrees for about 40 to 45 minutes. Sprinkle with paprika and garnish with additional parsley before serving.