Chicken Continental(Chicken And Rice)

• 3 to 4 lb. frying chicken pieces
• 1/3 c. seasoned flour
• 1/4 c. butter
• 1 can cream of chicken soup
• 2 1/2 Tbsp. grated onion
• 1 tsp. salt
• 1/2 tsp. celery flakes
• 1 Tbsp. chopped parsley
• dash of pepper
• 1/8 tsp. thyme
• 1 1/3 c. water
• 1 1/3 c. Minute rice
• 1/2 tsp. paprika

1. Roll chicken in seasoned flour.
2. Saute in butter until tender. Mix soup, onion and seasonings in a pan. Gradually stir in water. Bring to a boil, stirring constantly.
3. Pour rice into a shallow 2-quart casserole.
4. Stir all except 1/3 cup soup mixture into rice. Top with chicken.
5. Pour on remaining soup mixture. Cover and bake in oven at 375u0b0 for about 30 minutes. Sprinkle with paprika.

chicken, flour, butter, cream of chicken soup, onion, salt, celery flakes, parsley, pepper, thyme, water, rice, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378347 (may not work)