4 lbs chicken breast, (skinless
1 10oz box of mushrooms
1 tsp minced garlic
½ cup white wine
4 pc rosemary
3 cups instant rice
2 cans cream of celery soup
½ can water
Crisco, salt, pepper and flour as needed
Salt and pepper the chicken.
Put flour and chicken in a paper bag and shake. Fry the
chicken in Crisco till golden brown. Spray a Pyrex dish
with olive oil spray and pour in the uncooked instant rice and
mushrooms. Next in a mixing bowl, mix the celery soup,
water, wine and garlic. Mix well and pour over chicken.
Put a sprig of rosemary on each side of the Pyrex.
Preheat oven to 350°F and bake
45 minutes or until it boils.