1 tsp. salt
1/2 tsp. pepper
1/4 c. flour
1 broiler fryer, cut up
4 tbsp. shortening
1/2 c. onion, chopped
1/2 green pepper, chopped
1 tsp. butter
7 c. water
1 can (10 3/4 oz.) condensed cream of chicken soup
1 soup can water
4 c. hot cooked rice

In a large bowl, mix salt, pepper and flour. Coat chicken. In a large skillet, melt shortening. Add chicken and lightly brown. Remove chicken and place on paper towels to drain grease.

In large saucepan, saute onion and pepper in butter. Add the 7 cups of water and chicken. Cook on medium heat about an hour. Add soup and soup can of water. Cover and cook until chicken is tender and gravy is thick. Serve over rice.