Chicken Continental

• chicken pieces of choice
• 1/3 c. flour
• 1/4 c. butter or oleo
• 1 can (10 1/2 oz.) cream of chicken soup
• 2 1/2 Tbsp. grated onion
• 1 Tbsp. chopped parsley
• salt and pepper
• 1/8 tsp. thyme
• 1/2 tsp. celery flakes
• 1 1/3 c. water
• 1 1/3 c. instant rice

1. Roll chicken
2. in
3. flour,
4. fry
5. in
6. skillet until golden brown. Remove
7. chicken
8. and
9. settside in same skillet;tdd soup, onion,
10. thyme
11. andtelerytlakes,
12. salt
13. and
14. pepper. Gradually add water,tring
15. to
16. a
17. boil, stirring constantly. Pour rice in shallow casserole.ttir in all except 1/3 cup of soup mixture. Top
18. with
19. chicken, pour remaining soup mixture over chicken. Cover withtluminum foil.take at 375u0b0 for 30 minutes or until chicken
20. is
21. tender.
22. Sprinkle
23. with parsley flakes for show.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552043 (may not work)