3 lb. (approx.) frying chicken pieces
1/4 c. butter
2 1/2 tbsp. onion, grated
1 tsp. salt
1 tbsp. parsley, chopped
1/8 tsp. thyme
1 1/3 c. Minute rice
1/3 c. seasoned flour (salt & pepper, added)
1 (10 1/2 oz.) can condensed cream of chicken soup
Dash of pepper
1/2 tsp. celery flakes
1 1/3 c. water
1/2 tsp. paprika

Roll chicken in seasoned flour and saute in skillet until golden brown. Remove chicken. Combine soup, onion and seasonings in skillet, mixing well. Blend in water. Bring to a boil over medium heat, stirring constantly. Place rice in a casserole. Top with chicken, pour mixture over chicken and rice. Cover and bake at 375 degrees for about 30 minutes, or until chicken is tender. Serves 4.