Product Recipes
- 3 pounds chicken breasts or mixed chicken parts
- Enough flour to coat chicken
- 1/4 cups butter
- 1 can condensed cream of chicken soup
- 2 1/2 tbsp grated onion
- 1/2 tsp fresh ground black pepper
- 1 tbsp chopped dried parsley
- 1 tsp. celery flakes
- 1 1/3 cups Minute rice
- 1 1/3 cups water
- Coat chicken in flour; brown in butter in large frying pan. Remove chicken from pan.
- Stir in soup and seasonings.
- Slowly add water to make gravy. Cook and stir to a boil.
- Spread all the rice on the bottom of a 1 1/2 quart shallow casserole dish.
- Pour all but 1/2 cup soup mixture over rice; stir to moisten.
- Top rice with chicken and pour rest of soup mixture on top of chicken.
- Bake, covered at 375° F for 30 minutes or until chicken is tender.
- Makes 4 servings.
