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    3 lbs. chicken wings, or small drumsticks
    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 of pepper
    1/2 tsp. celery flakes
    1 tbsp. parsley flakes
    1/8 tsp. thyme
    1 1/3 c. water
    1 1/3 c. Minute Rice

    Roll chicken in seasoned flour, fry in butter. Remove chicken, stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread rice in 1 1/2 quart casserole dish. Pour all but 1/3 cup soup mixture over rice, stir to moisten.
    Top with chicken pieces and rest of soup mixture. Bake covered with foil at 375 degrees for 30 minutes. Serves 4.




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