Chicken Continental

3 lb. frying chicken
1/3 c. flour
1/4 c. butter
1 can cream of chicken soup
1 tsp. celery flakes
2 1/2 Tbsp. grated onion
1 tsp. salt
Dash of pepper
2 Tbsp. parsley
1 1/3 c. water
1 1/3 c. Minute rice

Roll chicken in flour; brown in melted butter. Remove chicken pieces. Stir in soup, seasonings and water into drippings. Cook and stir to a boil. Spread rice in casserole dish. Pour all but 1/ 3 cup soup mixture over rice; stir to moisten. Top with chicken and rest of the soup mixture. Bake covered at 375 for 30 minutes.