Mom's Chicken Contintental

• 3 lbs chicken, cut-up fryer
• 12 cup seasoned flour
• 13 cup olive oil
• 1 (10 1/2 ounce) can Healthy Request cream of chicken soup
• 3 tablespoons onion flakes
• 34 teaspoon salt
• 1 dash pepper
• 1 tablespoon dried parsley flakes
• 12 teaspoon thyme
• 34 teaspoon dried celery flakes
• 2 cups instant rice
• 2 cups water

1. Place chicken and flour in a large freezer bag, shake to coat.
2. Heat olive oil in a large pan over medium heat.
3. Brown chicken in the oil.
4. Remove chicken, cover and keep warm.
5. Stir soup, water and seasonings into the same pan and bring to a slow boil, scraping the bottom and sides with a spatula.
6. Pour rice into a 2-3 quart covered casserole dish and stir in all but 1 cup of soup mixture.
7. Place browned chicken on top of the rice and pour remaining 1cup over all.
8. Bake, covered at 375F for 30 minutes.
9. Serve immediately.

chicken, flour, olive oil, chicken soup, onion flakes, salt, pepper, parsley flakes, thyme, celery flakes, instant rice, water

Taken from www.food.com/recipe/moms-chicken-contintental-38612 (may not work)