Chicken Continental

• 6 lb. frying chicken pieces
• 2/3 c. seasoned flour
• 1/2 c. butter
• 2 cans (10 1/2 oz. each) condensed cream of chicken soup
• 5 Tbsp. grated onion
• 2 tsp. salt
• dash of pepper
• 2 Tbsp. chopped parsley
• 1 tsp. celery flakes
• 1/4 tsp. thyme
• 2 2/3 c. water
• 2 2/3 c. Minute rice
• 1 tsp. paprika
• additional parsley (optional)

1. Roll chicken in flour and saute in butter in a Dutch oven until golden brown.
2. Remove chicken.
3. Combine soup, onion and seasonings in Dutch oven, mixing well.
4. Blend in water.
5. Bring to a boil over medium heat, stirring constantly.
6. Place rice in a 3-quart casserole.
7. Reserve 2/3 cup of soup mixture.
8. Pour remaining soup mixture over rice in casserole.
9. Stir just to moisten all rice.
10. Top with chicken and pour reserved soup mixture over chicken.
11. Cover and bake at 375u0b0 about 30 minutes or until chicken is tender.
12. Sprinkle with paprika and garnish with additional parsley.

chicken, flour, butter, condensed cream, onion, salt, pepper, parsley, celery flakes, thyme, water, rice, paprika, additional parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=963310 (may not work)