1 whole fryer, cut up
1 can cream of chicken soup
1/2 c. butter
1/2 c. chopped onions
1/2 c. water
1/2 c. milk
Flour
Oil
Salt
Pepper
1 c. rice
2 c. water
1/2 c. butter

Wash and cut chicken; salt and pepper. Brown chicken in oil on both sides. Drain.

In microwaveable bowl, add 1 cup rice, 2 cups water, and 1/2 cup butter. Cook 16 minutes. Saute onion and 1/2 cup butter in skillet. In skillet, add soup, slowly add 1/2 cup water and 1/2 cup milk. Stir until smooth. Add browned chicken. Cook for 45 minutes on medium heat. Serve over rice.