Serves 4

Ingredients: 

• 4 (4-6 ounce) chicken breasts, thawed
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 1/2 cup vegetable oil
• 2 cups instant rice
• 2 (10 ounce) cans cream of celery soup
• 1 cup milk
• 1 envelope onion soup mix

Instructions: 

• Preheat oven to 300F.
• Grease a 9" x 13" baking pan.
• Mix the flour, salt, pepper and paprika.
  
• Dry chicken breasts with a paper towel and dredge in the flour mixture above until well coated. 
• Heat the oil in a large fry pan and fry chicken until browned on all sides.  Remove from pan and set aside. 
• Put soup and milk in a large saucepan and heat until lightly boiling (be careful not to scald). 
• Remove from heat, add rice and mix well.  Pour into the greased baking pan. 
• Place chicken breasts on top of rice mixture.
• Sprinkle the package of onion soup mix over chicken.
• Cover tightly with aluminum foil.
• Bake for 2 hours or until chicken is fully cooked. 
• Serve immediately!

Nutrition Info Per Serving: 
Calories 556.6
Total Fat 18.5 g
Saturated Fat 8.4 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 2.1 g
Cholesterol 58.9 mg
Sodium 2,813.5 mg
Potassium 269.5 mg
Total Carbohydrate 75.2 g
Dietary Fiber 3.0 g
Sugars 3.5 g
Protein 24.0 g