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.