1Roll 1 chicken, cut up, in flour and brown. Remove from pan.
2In pan combine 1 can cream of chicken soup and 1 can chicken broth. Stir. Add 2 1/2 tsp. onion, 1 tsp salt, dash pepper, 1 tsp parsley, 1/8 tsp thyme.
3Stir until moist. In square casserole line with 1/2" rice and spread just enough soup over rice till moist.
4Place chicken on rice and pour remaining soup over chicken.
5Bake at 375 for 30 min., uncovered.