Mom’s been making this for decades. It’s quick, easy and can
feed a few or many, depending on how much you tinker with the recipe.
3 lbs. frying chicken, cut up
1/3 c. seasoned flour
1/4 c. butter
1 can (10 1/2 oz.) condensed cream of chicken soup
2 1/2 Tbsp. grated onion
1 tsp. salt
Dash pepper
1 Tbsp. chopped parsley
1/8 tsp. thyme
1 1/3 c. water
1 1/3 c. Minute Rice
1/2 tsp. celery flakes
Roll chicken in flour, brown in butter, remove chicken. Stir soup, seasonings
and water into drippings. Cook and stir to a boil. Spread dry Minute Rice in shallow casserole. Pour all but 1/3 cup of the
soup mixture over the rice and stir to moisten. Top with chicken and the rest of the soup mixture. Bake covered at 375 degrees
for 30-45 minutes. Serves 4.
