Roll chicken in flour and brown. Remove from pan to plate.
In same pan, add 1 can cream of chicken (though any cream soup will work), and 1 can of chicken broth. Stir. Add 2 1/2 tsp onion, 1 tsp salt, dash of pepper, 1 tsp parsley, 1/8 tsp thyme. Stir until moist.
In 9x13 pan line with half inch of rice and spread soup over rice till moist. Place Chicken on top of rice and pour remaining soup over chicken.