Chicken Continental - cooking recipe

Ingredients

1 (3 to 4 lb.) fryer
1/3 c. seasoned flour
1/4 c. butter
1 can condensed cream of chicken soup
2 1/2 Tbsp. grated onion
1 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. celery flakes
1 1/3 c. water
1 1/3 c. Minute rice
1/2 tsp. paprika

Preparation

Dredge chicken in flour.
Saute in butter until golden brown. Mix soup, onion, parsley, salt, thyme and celery flakes in saucepan.
Stir in water.
Bring to boil, stirring constantly. Pour into a shallow, 2-quart casserole.
Reserve 1/3 cup of the soup mixture.
Pour remaining mixture into rice.
Top with chicken.
Pour remaining soup mixture over chicken.
Cover.