1 fryer, cut up
1/2 c. all-purpose flour
1/4 c. shortening
1/2 c. celery, chopped
1/4 c. onion, chopped
1 (10 1/2 oz.) can golden mushroom soup
2 tbsp. pimento (optional)

Coat chicken with mixture of flour, 1 teaspoon salt and 1/2 teaspoon black pepper. Brown chicken in hot shortening in skillet; remove to 3-quart casserole dish. Cook celery and onion in skillet until tender but not brown. Drain off excess fat. Stir in soup, pimento and 3/4 cup water. Pour over chicken in casserole. Cover and bake at 350 degrees until tender, about 1 hour, or bake uncovered in microwave for 23 minutes on high. Serve with rice, if desired.