1 (3 lb.) chicken, cut into 8 pieces
1 1/3 c. flour
1/4 c. butter
2 1/2 tbsp. onion flakes
1 tbsp. celery flakes
1/8 tsp. thyme
1 tsp. salt
Pepper to taste
1 can cream of mushroom or cream of chicken soup
1 1/2 c. minute rice
1 1/3 c. water
1 1/3 c. flour
1/4 c. butter
2 1/2 tbsp. onion flakes
1 tbsp. celery flakes
1/8 tsp. thyme
1 tsp. salt
Pepper to taste
1 can cream of mushroom or cream of chicken soup
1 1/2 c. minute rice
1 1/3 c. water
Roll
chicken pieces in flour. Brown in skillet in butter. Remove chicken
from pan. Stir in soup, spices and water. Spread rice in a shallow
baking pan. Pour all but 1/3 cup of liquid mixture over rice. Stir to
mix. Top with chicken. Spoon remaining sauce on chicken. Bake at 350
degrees covered for 30 minutes, remove foil and continue baking for
another 15 minutes.
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