Chicken Continental

Source:  Grandma T.

6 chicken breasts
1/3 c. flour + enough to coat chicken in
1 can cream of chicken soup
2 1/2 T. grated onion
1 t. salt
1 t. pepper
1 T. parsley
1 t. celery flakes
1/4 t. thyme
1 1/3 c. water*
1 1/3 c. rice*

Dredge chicken in flour.  Brown in butter. * Remove chicken.  In same pan, add flour, soup, spices, and water.  Bring to a boil.  Take out 1/3 of the soup mixture for topping.  Add rice.**  Stir.  Pour into casserole dish.  Put chicken on top.  Pour rest of soup mixture on top.  Cover with foil.  Bake at 375 for one hour.***

* Taking the time to brown chicken makes a big difference

**For our family the rice needs to be increased to 2 cups brown rice and 2 1/2 cups water.
**If increasing water and rice, check chicken after an hour to see if rice is done.  Might need more time.