Chicken Rice Dinner(Serves 5)

• 1/2 c. all-purpose flour
• 10 chicken thighs (about 3 lb.)
• 3 Tbsp. cooking oil
• 1 c. uncooked long grain rice
• 1 (4 oz.) can mushroom stems and pieces (undrained)
• 2 c. boiling water
• minced fresh parsley (optional)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. chopped onions
• 2 garlic cloves, minced
• 2 chicken bouillon cubes
• 4 chicken breasts, split and boned
• 1 (5 oz.) can sliced water chestnuts
• 1 can undiluted cream of mushroom soup
• 1 1/2 c. finely chopped celery
• 1 c. Miracle Whip salad dressing
• 1 pkg. corn bread stuffing (about 3 c.)
• 3/4 c. melted butter

1. Mix soup, mayonnaise, chestnuts and celery.
2. Lightly grease 3-quart casserole.
3. Lay breasts in pan.
4. Pour over mixed ingredients.
5. Mix stuffing with melted butter and sprinkle on top of chicken.
6. Bake at 350u0b0 for 45 minutes to 1 hour.
7. Delicious!

allpurpose, chicken, cooking oil, long grain rice, mushroom stems, boiling water, fresh parsley, salt, pepper, onions, garlic, chicken bouillon cubes, chicken breasts, water chestnuts, cream of mushroom soup, celery, miracle, corn bread stuffing, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043742 (may not work)