Instructions: Roll chicken in flour and brown in butter. Remove chicken. Stir soup, onion, salt, pepper, parsley, celery flakes, thyme and water into drippings. Cook and stir to boil. Spread rice in baking dish and pour all but 1/3 cup mixture over top. Stir. Put chicken on top and cover with remaining soup. Bake, covered, for 30 minutes at 375 degrees.

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