Mushroom chicken

2 boneless skinless chicken breasts, cut into bite sized pieces.
1/4 cup whole grain flour.
1 tbsp coarse black pepper.
1/2 cup finely chopped onion.
1/2 cup finely chopped celery.
2 tbsp Canola oil.
1 can condensed cream of mushroom soup.
1/2 cup skim milk.
1 tbsp poultry seasoning.
1 cup frozen vegetable mix.
2 cups cooked rice vermicelli.

Preheat oven to 400.
Put flour and pepper in a plastic container, add bite sized pieces of chicken, cover with lid and shake vigorously to cover all the pieces.
Put oil in warmed skillet. Fry chicken pieces in oil at low heat. sear all sides of each piece to maintain flavour and texture.
Fry for approximately 10 minutes.
5 minutes after starting to fry the pieces add onion and celery to the pan.
Meanwhile, prepare mushroom soup mixture.
Pour full can of soup into a baking dish, add milk and poultry seasoning. Mix well.
Add chicken, onion and celery to baking dish and bake in 400 oven for 1/2 hour.
Prepare vermicelli a.bout 10 minutes before baking time ends.
Spread 1/2 the vermicelli on a plate and spoon 1/2 the baked chicken mixture over top.
makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user MADHELENE.