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.
Mastercook formatted/busted by Martha Hicks 6/98