3-4 lbs frying chicken
1/3 cup seasoned flour
1/4 cup butter
1 can (10 1/2 ounce) cream of chicken soup
2 1/2 tbsp grated onion
1/2 tsp thyme
1 tsp salt
1/2 tsp celery flakes
1 1/2 cups water
dash pepper
1 tbsp chopped parsley
1 1/2 cups minute rice
Roll chicken in flour; brown in butter. Remove chicken. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread minute rice (right from box) in 1 3/4 quart shallow casserole dish. Pour all but 1/3 cup soup over rice, stir to moisten. Top with chicken and rest of soup. Bake covered at 375 degrees for 30 minutes or until tender. Makes 4 servings.
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