CHICKEN VIRGINIA
3 lb. frying chicken, cut in pieces 1/3 c. seasoned flour 1/4 c. butter 1 (10 oz.) can condensed cream of chicken soup 1 tsp. salt Dash of pepper 1 tbsp. chopped parsley 1/2 tsp. celery flakes 1/2 tsp. thyme 1 1/3 c. water 1 1/3 c. Minute Rice 2 1/2 tbsp. grated onion Roll chicken in flour. Brown in butter. Remove chicken. Stir soup, seasonings, and water into drippings. Cook and stir to a boil. Spread Minute Rice (right from the box) in 1 1/2 quart shallow casserole. Pour all but 1/3 cup soup over rice. Stir to moisten. Top with chicken and rest of soup mixture. Bake covered at 375 degrees for 30 minutes or until tender. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
