2 1/2 to 3 lb. chicken
2 1/2 tbsp. grated onion
Pepper, parsley, thyme, celery as desired
1 1/2 c. water and 1 1/2 c. rice
1 can creamy chicken soup
1 tsp. salt

Roll chicken in flour and brown in butter. Remove chicken after browning and stir soup, seasoning and water into drippings. Cook and stir until it boils. Spread rice in baking dish, pour mixture over rice. Place chicken over rice. Bake covered at 375 degrees for 30 to 45 minutes.