Chicken Continental

3 lbs whole chicken, cut up
1/3-cup flour, seasoned with salt, pepper, etc.
1/4 cup butter
1 10 1/2 oz. Condensed cream of chicken soup*
2 1/2 tablespoons chopped onion
1-teaspoon salt
1-teaspoon pepper
1-teaspoon celery flakes
1/3-teaspoon thyme
1-tablespoon parsley
1 1/3 cups Minute Rice
1 1/2 cups water

Preheat over to 375 degrees. Flour cut up chicken, brown in butter. Remove
chicken and set aside. Add to pan drippings: condensed cream of chicken soup,
chopped onion, salt, pepper, celery flakes, thyme, parsley and water. Stir
& cook to a boil. In a 1 1/2 quart shallow casserole pan or dish, fill bottom
with Minute rice, spread evenly. Pour all but 1/3 cup of soup mixture over
rice. Stir to moisten rice. Top with chicken, and the rest of soup mixture.
Bake, covered for 30 minutes.

* You may substitute condensed Cream of Celery or Cream of Mushroom Soup
for the Cream of chicken

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