• 3 to 4 lb. fryer, cut up
• 1/3 C. flour
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 C. shortening
• 1 (10 3/4 oz.) can cream of chicken soup
• 2 1/2 Tbs. grated onion
• 1/2 tsp. celery flakes
• 1 Tbs. minced parsley
• 1/8 tsp. thyme
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/3 C. water
• 1 1/3 C. minute rice

Mix flour, salt and pepper together. Roll chicken in flour. Melt shortening in frying pan and sauté` chicken until tender. Set aside. Combine onion, cream of chicken soup, celery flakes, parsley, thyme, 1 tsp. salt and pepper in sauce pan. Gradually add water and blend thoroughly. Bring to a boil, stirring constantly. Reserve 1/3 C. of soup mixture. Pour remaining soup mixture over uncooked rice in a 13 x 9 x 2 inch baking pan. stir just enough to moisten rice. Place chicken on top of rice and cover with reserved soup. Cover and bake at 375 degrees for 20 minutes. Sprinkle with paprika.

Note: You can substitute stewed chicken, pulled off bone, for fried chicken