3 chicken breasts, halved
1/2 tsp. salt
1/2 c. peanut oil
1/4 tsp. pepper
1 c. instant rice
1/2 tsp. Accent
3/4 c. half & half cream
3/4 c. pancake mix

Wipe the chicken breasts with a paper towel. Sprinkle each half with a portion of salt, pepper, and Accent. Place the pancake mix in a paper sack. Then coat each piece of chicken with the mix by shaking up and down vigorously. Heat the oil in a suitable skillet; brown each piece of chicken on both sides.

Cook the rice according to directions. Stir the cream of chicken soup and the half & half cream into the cooked rice. Put the soup and rice mixture into a buttered casserole. Then put the pieces of chicken over the top. Place in 350 degree oven for 35 minutes.