1 c. uncooked rice
3 chicken breasts, boned & halved
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. oil
2 tbsp. onion flakes
1/4 tsp. garlic
1 c. chopped celery
1 c. water
1 tbsp. chicken soup base
1/2 tsp. Italian seasoning
1 can condensed Cheddar cheese soup
1/4 c. milk
Parsley & toasted almonds

Toast rice in 350 degree oven for about 25 minutes until golden brown. Coat chicken with mixture of flour, salt and pepper. Brown in hot oil. Remove chicken from pan. Combine onion, garlic, celery, rice, water and soup base, seasoning. Transfer to ungreased 9 x 13 pan. Top with chicken. Cover tightly with foil.

Bake at 350 degrees for 50 minutes.

Heat Cheddar cheese soup with milk; pour over chicken at serving time. Sprinkle with parsley and toasted almonds. Serves 5-6.