Chicken Casserole Nutridata

1/2 cup crisco

2 1/2 pounds chicken breasts -- skinned

1/3 cup flour

2 teaspoons salt

1 package frozen peas

1 cup regular rice

2 teaspoons salt

1 teaspoon basil

2 cups hot water

1 large onion -- sliced

Preheat oven to 350 degrees. Thaw peas. Shake chicken in bag with flour and salt; brown in Crisco. Combine peas, rice, salt, basil and hot water in 9 x 13 inch glass casserole; lay browned chicken over; arrange sliced onions on top. Cover with foil. Bake 40 minutes, then uncover and bake 20 minutes.

Source: Nutridata Software Corp.

Mastercook formatted/busted by Martha Hicks 6/98