TOMATO CHICKEN
1 chicken, cut into pieces (or use your favorite pieces)
1 large can condensed tomato soup (do not dilute)
3-4 ribs celery, chopped
1 medium onion, chopped
1 clove garlic, minced
dash dried parsley (optional)
Roll chicken pieces in seasoned flour as you would to make fried chicken.
Brown chicken, celery, onion and garlic in a SMALL amount of vegetable oil.
Drain chicken on paper towels. Drain any extra oil
from the skillet
Add chicken and cooked veggies back to the skillet. Pour undiluted soup
evenly over all. Sprinkle with parsley. (See **note** below)
Cover and simmer on low for approximately 30-40 minutes or until cooked
through.
Serve over hot cooked long grain white rice.
**NOTE**: You can also pop the skillet into a 350 degree F. oven for 30 to
40 minutes if desired.
Serves 4-6
