I began making this chicken dish (found in a Minute Rice recipe booklet) when my children were young and I needed something I could prepare the day before Christmas that would be festive and easy to pop in the oven.  This recipe has become a family favorite, and my now adult children and grandchildren always expect it on Christmas Day.

3 lbs. frying chicken pieces (I usually use 6 - 8 boneless, skinless breast halves)

1/3 C. seasoned all-purpose flour (add salt, garlic salt, thyme, pepper)

1/4 C. butter or margarine - not light or diet

1 can condensed cream of chicken soup (I use low fat.)

2 1/2 T. grated onion

1 T. chopped parsley

1 t. salt

1/2 t. celery flakes

1/8 t. thyme

Dash pepper

1 1/3 C. water

1 1/3 C. Minute Rice (I use brown Minute Rice)

Roll chicken pieces in seasoned flour (I do this in a plastic bag - shake, rattle and roll!)

Sauté in butter until golden brown.

Remove chicken from skillet.

Combine soup, onion, and seasonings in skillet.

Gradually stir in water, bringing to a boil over medium heat and stirring constantly until smooth.

Pour uncooked rice into shallow 1 1/2 quart casserole.

Stir in all except 1/3 cup soup mixture.

Top with chicken and pour reserved soup mixture over chicken.

Cover with foil and bake at 375 about 30 minutes or until chicken is tender.

NOTE: If chicken is still hot from browning - 30 minutes is long enough.  If you go through all steps but baking and casserole comes from frig or has even been set out at room temperature, you will need to cook it longer - 1 hour.  Watch that the rice doesn't get too brown and dry.  Add a little extra water (maybe 1/8 cup warm or hot) over the top of the casserole after the first 1/2 hr. to 40 min.)

If you want to prepare 10 to 12 breast halves - double all other ingredients. I use a 9x12 glass baking dish, which fits 8 halves breasts perfectly.