Chicken Fricasse

3 1/2 to 4 lb. stewing chicken, cut up (I used 2 lbs. chicken breasts)
Flour
3 Tbsp. fat
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning
1 1/2 cups diluted canned condensed cream of chicken soup
1 large onion, diced
1/2 cup celery, diced
1 can (4 oz.) sliced mushrooms

Dip
cut up chicken in flour.  Heat oil in electric frying pan (or large
skillet)  Add fat.  Brown chicken, turning as necessary and remove
browned pieces.  When all is browned, spoon off fat.  Place chicken in
frying pan and sprinkle with salt, pepper and poultry seasoning.  Add
soup slowly, together with remaining ingredients.  When liquid is
boiling, turn heat, cover and simmer 3-4 hours or until pieces are
tender.  Add more seasoning if necessary.

Martha:  This
recipe was in one of my older cookbooks and was created to use with an
electric frying pan.  I did it just a little different by using a frying
pan with fitting lid.  The recipe called for 1 1/2 cups diluted canned
soup but didn't say how much it was to be diluted.  I used the full can
of soup and 1 can of water.  My chicken pieces were bite size so they
cooked up quicker than the 3-4 hours and the extra liquid allowed me to
add a boiling bag of brown rice to take up some of the liquid as well as
add to the dish.  This is a delicious recipe to make with your electric
frying pan or as I did using the skillet.  Either way, you can't go
wrong.