1 fryer chicken, cut up.
1 cup flour.
2 tsp. salt.
1 tsp. Paprika.
1/8 tsp. Pepper.
1/4 tsp. poultry seasoning.
2 tbsp. Shortening.
1 Tbsp. Butter.
1 can (10 1/2 oz.) condensed cream of mushroom soup.
1 box of rice a roni chicken flavor and seasoning pack.
2 tbsp. margarine, butter or spread.
2 1/2 cups hot water.
Wash chicken pieces and pat dry.
Mix flour, salt, paprika, poultry seasoning, and pepper in a paper or plastic bag.
Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly.
Melt shortening and butter in large skillet.
Brown chicken on all sides.
You can substitute whole chicken, with just legs, thighs, breast.
I like boneless, skinless chicken breast myself for less fat.
Boneless chicken breast I coat one at a time for perfection.
In another pan add the 2 tbsp. margarine or butter.
Then add your rice over medium heat to brown stir occasionally so as not to burn.
In a 9 X 13 X 2 pan add your mushroom soup, seasoning packet,
and hot water stirring tell well blended.
( hot blends ingredients easier)
Add your rice and stir in.
Place your chicken on top of the rice mixture and cover.
I like foil for a tight seal so as not to lose the steam.
Place on middle rack in the oven at 350* for 1 hour.
remove from oven careful not to burn yourself from the steam when removing foil.
At this point you will need to stir your rice to blend with the soup mixture on the surface.
You may need to remove the chicken from the pan to do this.
I like to serve the dish with the chicken on top for nice presentation.
Not a NESTLÉ®-tested recipe.