3-4 lb. chicken breasts cut in sm. pieces (boneless)
1/3 c. seasoned flour (salt and pepper)
1/4 c. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. celery flakes or seed
1/8 tsp. thyme
1 1/3 c. water
1 1/3 c. Minute Rice

Batter and brown chicken in butter. Remove chicken and stir soups, seasons and water in drippings. Cook and stir to a boil.

Spread rice in 1 3/4 quart baking dish. Pour all but 1/3 of soup mixture over rice. (Be sure rice is moistened thoroughly.) Top with chicken and cover with remaining soup mixture and bake covered at 375 degrees for 30 minutes or until tender. Garnish with paprika.