Recipe: Chicken Continental (using condensed soup and Minute Rice, baked)

Hi Sheri,
Here's a recipe that fits your description.
Happy Cooking! - Betsy

CHICKEN CONTINENTAL

3 to 4 lb. frying chicken pieces
1/3 cup seasoned flour
1/4 cup butter
1 (10 3/4 oz.) can condensed cream of chicken soup
2 1/2 tbsp. grated onion
1 tbsp. chopped fresh parsley
1 tsp. salt
Dash ground black pepper
1/8 tsp. thyme
1/2 tsp. celery flakes
1 1/2 cups water
1 1/2 cups instant rice (Minute Rice)
1/2 tsp. paprika

Roll chicken in seasoned flour. Saute in butter until golden brown.

Mix in (undiluted) soup, onion and seasonings in separate saucepan. Gradually stir in 1 1/2 cups water. Bring to a boil, stirring constantly.

Pour long grain Minute Rice right from the box into a shallow 2 quart casserole. Stir all except 1/3 cup of the soup mixture into the rice. Top with chicken pieces, drained. Pour remaining soup mixture over the top and sprinkle with paprika.

Cover and bake 30 minutes in a 375 degree F oven or until chicken is tender.

Makes 6-8 servings