Chicken-Oyster Bake

2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 (2-1/3 to 3 pound) broiler-fryer chicken, cut up
1 tablespoon cooking oil
1/2 cup chopped onion
1 clove garlic, minced
1 (15-1/2 ounce) can cut green beans, drained
1 (14-ounce) package frozen oyster stew
1 cup uncooked long-grain rice
1 (8-ounce) can tomato sauce (1 cup)
1 (6-1/2 ounce) can minced clams, drained (reserve liquid)
reserved clam liquid, plus water to equal 1 cup

In plastic bag, combine flour, salt, and pepper. Shake chicken (a few pieces at a time) in flour mixture to coat; brown in hot oil in large skillet. Remove chicken; set aside. Add onion and garlic to skillet; cook until tender. Stir in green beans, oyster stew, rice, tomato sauce, clams, clam liquid, and water. Heat to boiling, breaking up stew with fork. (Mixture may appear curdled.) Pour into a 13x9x2-inch baking dish. Arrange chicken pieces on top. Cover; bake at 375 degrees F. for 50 to 60 minutes.--Geneva H. Schmitt, Louisville, Ky.

Serves 4 to 6.

[recipe on the back of "Almond Chicken Francais," clipped from "Better Homes and Gardens," February 1979]