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

Wipe the pieces of chicken with paper towel. Mix the flour, salt, pepper and paprika together and sprinkle over the pieces of chicken or roll it, until it is well covered. Heat the oil in a large skillet and brown each piece of chicken on all sides. Remove from heat and set aside.

Sprinkle the rice, just as it comes from the package, over the bottom of a well buttered 9 x 13 inch baking pan. Put the celery and mushroom soups and milk in a saucepan; stir well and heat to just below boiling point. Pour mixture over instant rice. Place the pieces of browned chicken on top of rice and soup and sprinkle it with the onion soup mix. Cover the baking pan with foil, making sure that the seal is perfect and no steam can escape. Bake at 300 degrees for 2 hours or until done.