Mrs. Walker'S Chicken And Rice Casserole From The 1960S - cooking recipe

Ingredients

3 -4 lbs frying chickens
1/3 cup flour, mixed with
salt and pepper
1/4 cup butter
1 (10 3/4 ounce) can cream of chicken soup
2 1/2 tablespoons minced onions
1 tablespoon chopped parsley (dried is fine)
1 teaspoon salt
1/8 - 1/4 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon dried celery flakes (can be omitted)
2 cups water
1 cup Uncle Ben's converted brand rice

Preparation

Roll chicken in seasoned flour and saute in butter until golden brown.
Mix soup, minced onion and seasonings in a saucepan.
Gradually stir in 2 cups water.
Bring to a boil, stirring constantly.
Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
Check in 30 minutes and if rice is too dry, add more water.
Bake another 30 minutes. Let rest 5-15 minutes.
You can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be WORTH keeping celery flakes on hand.
Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.