3 lb. frying chicken, cut in pieces
1/3 c. seasoned flour
1/4 c. butter
1 can condensed cream of chicken soup
2 1/2 tbsp. grated onion
1 tsp. salt
Dash pepper
1 tbsp. chopped parsley
1/2 tsp. celery flakes
1/8 tsp. thyme
1 1/3 c. water
1 1/3 c. instant rice

Roll chicken in flour. Brown in butter. Remove chicken. Stir soup seasonings and water into drippings. Cook and stir. Bring to a boil. Spread instant rice from box in 1 1/2 quart shallow casserole. Pour all but 1/3 cup soup mixture over rice; stir to moisten. Top with chicken and rest of soup. Bake covered at 375 degrees for 30-45 minutes. Serves 4.