3 lb frying Chicken, cut in pieces
1/3 cup Seasoned Flour
1/4 cup Butter
1 can (10 oz) Condensed Cream of Chicken Coup
1 tsp Salt
Dash of Pepper
1 Tbsp Chopped Parsley
1/2 tsp Celery Flakes
1/2 tsp Thyme
1 1/3 cup Water
1 1/3 cup Minute Rice
2 1/2 Tbsp Grated Onion
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 the box) in 1 1/2 quart shallow casserole.
Pour all but 1/3 cup soup over rice.
Stir to moisten.
Top with chicken and rest of soup mixture.
Bake covered at 375 degrees for 30 minutes or until tender.
