Schreiner’S Butter Baked Chicken

• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 whole chicken, cut up
• flour, to dredge chicken
• seasoning salt
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 1 cup water

1. Preheat oven to 350 degrees.
2. Melt butter in large frying pan. Add oil and heat.
3. Dredge pieces of chicken in flour then lightly brown chicken in butter mixture, turning as needed.
4. When done,transfer chicken to baking dish. Top with seasoned salt.
5. In medium bowl, combine soups, onion, celery, poultry seasoning, garlic powder and water. Mix well. Pour over chicken.
6. Return casserole uncovered in preheated oven until chicken is tender, 1 to 1 1/2 hours, basting with sauce occasionally.

butter, vegetable oil, chicken, flour, salt, cream of mushroom soup, cream of chicken soup, onion, celery, poultry seasoning, garlic, water

Taken from www.food.com/recipe/schreiner-s-butter-baked-chicken-276902 (may not work)