1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground black pepper
1 teaspoon dried parsley
1 clove garlic, minced
1 cup chopped celery
1 clove garlic, minced
1 teaspoon salt
1 pound skinless, boneless chicken breasts
1 pound rice
1 (10.75 ounce) can condensed cream of chicken soup
1 banana
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a small saucepan over medium heat. Add 1/4 cup flour, stirring constantly. When the mixture is heated, remove from heat and stir in 1/4 cup flour, baking powder, 1/4 teaspoon salt and pepper. Stir constantly until the mixture is moist and sticky.
Remove chicken from the rice, and toss in browned celery, garlic and mushroom powder. Pour half of the chicken mixture into the bottom of a greased 9 inch glass baking dish. Sprinkle with half onion slices, and cover with half celery slices.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until chicken juices run clear.
Heat the remaining 1/4 cup flour in a small saucepan over medium heat. Stir in half of the parsley, and cook and stir until lightly browned. Remove from heat and stir in the chicken until evenly coated.
Stir in the cream of chicken soup, sliced banana, and butter. Pour over chicken and rice. Cover with an aluminum foil.
Bake uncovered at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until chicken juices run clear.