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6 servings1/2 cup flour 1 teaspoon salt 1/8 teaspoon pepper 1 frying chicken (3 to 4 pounds), cut up in serving-size pieces 1/3 cup CRISCO 1/2 cup chopped celery 1/4 cup chopped onion 1 can (10-1/2 ounces) condensed cream of mushroom soup 3/4 cup water 2 tablespoons chopped pimiento Oven rice Preheat oven to 350ºF. In paper or plastic bag, combine flour, salt, and pepper. Add chicken pieces, a few at a time; shake to coat. In skillet, brown chicken in hot Crisco. Transfer the browned chicken to a 3-quart casserole. Cook chopped celery and onion in same skillet till tender but not brown. Drain off excess fat. Stir in the condensed cream of mushroom soup, water, and chopped pimiento. Pour soup mixture over chicken in casserole. Cover and bake at 350ºF till chicken is tender, about 1 hour. Serve chicken and sauce with Oven Rice. Oven Rice: Place 1 cup uncooked long grain rice in 1-1/2-quart casserole. Add 2-1/4 cups water and 1 teaspoon salt. Cover and bake at 350ºF till rice is tender, about 1 hour. Fluff rice once with a fork about halfway through the cooking. |
