1 (3 lb.) chicken, cut up
1/2 c. flour (all-purpose)
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 envelope onion soup mix

Wipe chicken with paper towel. Mix flour, salt, pepper, and paprika together and sprinkle over the chicken pieces until they are lightly 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 instant rice, just as it comes from the package over the bottom of a well-buttered 9 x 13 inch baking pan. Put the celery soup, mushroom soup, and milk in a saucepan. Stir well and heat to just below boiling point. Pour soup mixture over the instant rice. Place the browned chicken on top of the rice and soup; sprinkle with onion soup mix. Cover. Bake for 2 hours at 350 degrees.