Chicken Continental - cooking recipe

Ingredients

3 to 4 lb. frying chicken (4 breasts or 6 thighs or a mixture)
1/4 c. flour (with salt and pepper)
1 can condensed cream of chicken soup
2 1/2 Tbsp. grated onion
1 Tbsp. chopped parsley
1 tsp. salt
1/8 tsp. thyme
1/2 tsp. celery flakes
2 c. water
2 c. Minute rice

Preparation

Roll chicken in flour.
Saute in a little bit of oil.
Mix soup, onion and seasonings in saucepan.
Gradually stir in water. Bring to a boil, stirring constantly.
Pour Minute rice right from the box into a 9 x 13-inch pan or a 2-quart casserole.
Stir all except 1/3 cup of the soup mixture into rice.
Top with chicken. Pour on remaining soup mixture.
Cover.
Bake for 45 minutes or until chicken is tender.
Serves 4.
Bake at 375\u00b0.