3 chicken breast, cut in half
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Accent
3/4 c. self rising pancake mix
1/2 c. peanut oil
1 c. instant rice
1 (10 oz.) can cream of chicken soup
3/4 c. half and half cream

Wipe the chicken breasts with paper toweling. Sprinkle each half with salt, pepper, and Accent. Place the pancake mix in a paper sack, add chicken and shake vigorously. Heat the oil in a skillet; brown chicken on both sides. Cook the rice according to the directions on the package. Stir the cream of chicken soup and the half and half cream into the cooked rice. Put the soup and rice mixture into a buttered casserole, then put the pieces of chicken breast over the top. Bake at 350 degrees for 35 minutes. Serve piping hot. Serves 6.