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Chicken Continental                                 Jan Peterson

3 to 4 lbs. chicken                                      1 can cream of chicken soup

1 1/2 Tbsp. onion grated                          1 1/2 cup Minute Rice

1 tsp. salt                                                      1/2 tsp. thyme

1/2 tsp. celery flakes                                  1/2 tsp. paprika

1 1/3 cup water                                            1 Tbsp. chopped parsley

 

Mix soup and seasonings in pan with onion.  Bring to boil.  Pour rice in shallow 2 qt. casserole or cake pan.  Stir soup mixture (except for 1/3 cup) into rice.  Layer chicken pieces over mixture and pour rest of soup mixture over top.  Sprinkle with paprika.  Cover and bake 60 minutes at 350 degrees.