Chicken And Rice - cooking recipe

Ingredients

3 to 4 lb. frying chicken, cut in pieces and skinned
1/3 c. seasoned flour
1/4 c. butter or oil
2 cans (10 1/2 oz.) cream of chicken soup
1 tsp. salt
2 1/2 Tbsp. grated onion or 1 small
dash of pepper
1 Tbsp. chopped parsley
1/2 tsp. celery flakes
1/2 tsp. thyme
3 c. water
3 c. Minute rice

Preparation

Roll chicken in seasoned flour and brown in oil.
Remove chicken.
Stir in soup, onion, seasonings and water into drippings. Cook and stir to boil, mixing soup thoroughly.
Spread uncooked rice in 13 x 9 x 2-inch casserole dish.
Pour two-thirds of soup mixture over rice and stir to moisten.
Top rice mixture with chicken and pour rest of soup over chicken.
Bake, covered with foil, at 375\u00b0 for 30 minutes or until tender.