Chicken Continental

One of my favorite comfort foods, I usually halve this recipe (but do 4 chicken breasts) and it barely fits in an 8x8 dish. Yummy!


Chicken Continental

6 boneless chicken breasts
2/3 c. flour
2 t. salt
pepper
1/2 c. butter
1/2 c. onion, chopped  (or 5 T. onion flakes)
1/4 c. celery, chopped
2 T. dried parsley
1/2 t. thyme
2 cans cream of chicken soup
3 c. water
3 c. minute rice (I like the brown minute rice)

Put flour, one teaspoon of the salt, and a few dashes of pepper into a plastic bag; add chicken pieces one at a time and shake to coat. Melt butter in saucepan and add chicken. Brown chicken pieces, cooking for only 2 minutes per side, then remove from pan. Add rest of ingredients (including another dash of pepper) to pan and cook to a boil while stirring. Boil for several minutes, then pour contents into a 9x13 baking dish. Place chicken on top of rice mixture and cover pan with foil. Bake for 40 minutes at 375º.