Ranch Chicken and Rice

I was gone this weekend leaving Denny to take care of himself. He was working at the radio station. I always have to feed him no matter what so I made him some Chicken and Rice something that I fixed him while we were dating. This was my own recipe, long before Campbell's Soups came up with theirs. This time I gave a bit of Ranch twist and then repeated the process at Mom's and my brother and his wife joined Mom and I for lunch and they liked it as well.

For 4 servings:

Prepare 2 cups of Minute Rice per directions on the box except use chicken broth instead of the water. Set this aside.

1 complete skinless/boneless chicken breast, flattened and trimmed of fat and connective tissue and then cut in to 4 fairly equal portions
Dredge:
3/4 C. all purpose flour
2 Tbsp. yellow corn meal
1 Tbsp. Penzey's Spice's Ranch Dressing Seasoning Base, rounded
1 tsp. baking powder
Dredge the chicken portions in the flour mixture and brown in melted butter in a large skillet until golden on both sides. Remove to a plate.
Add to the meat dripping
a 1-2 TBSP. butter
2/3 cup of chopped celery
1/3 cup chopped onion
1 tsp. minced garlic
saute until tender
Add to the vegetables
1 C. sour cream
1 reg. can Campbell's Cream of Mushroom soup, undiluted
1 Tbsp. Penzey's Ranch Dressing Seasoning Base
1 small can of mushroom stems and pieces, drained
Bring to a simmer and add in the rice that you have waiting.

Place this in a buttered 10" baking dish. Smooth the top and place the chicken portions on top. Cover with foil and bake at 350F for 30 minutes.