Seasoned Chicken Casserole


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                                                PAGE 71

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SEASONED CHICKEN CASSEROLE

Submitted by Margaret McIntire from Indiana

3 to 4 pound chicken pieces

1/3 cup seasoned flour

1/4 cup butter

1 can cream of chicken soup

2 1/2 Tablespoon onion, grated

 1 Tablespoon chopped parsley

1 teaspoon salt

1/8 teaspoon thyme

1/2 teaspoon celery flakes

1 1/3 cup water

1 1/3 cup instant rice

1/2 teaspoon paprika

   Roll chicken in flour. Saute in butter until golden brown. Mix soup, onion and seasonings in saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Pour rice into a shallow 2 quart casserole. Stir all except 1/3 cup soup mixture into rice. Top with chicken; pour remaining soup mixture over top. Bake 30 minutes at 375 F. degrees or until chicken is tender. Sprinkle with paprika.

YIELD :  4 Servings

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