November 23, 2009

Chicken Continental


This is a delicious recipe that has been around my home since my youth. Add a side of veggies if you're in the mood, or leave as-is for pure comfort food. Enjoy!

Chicken Continental

Yield: Serves 4-8
  • 1.5-2 lbs chicken breasts or tender (cut up, bite-size, or as strips)
  • 1/3 cup seasoned flour (1 tsp. seasoned salt and ¼ tsp. pepper and/or 1 tsp. McCormick Montreal chicken seasoning)
  • 1 egg (optional)
  • 1/4 cup butter
  • 3 10 1/2 oz cans 98% fat-free cream of chicken soup
  • 2.5 tablespoons dried onion
  • 1.5 teaspoon salt
  • dash pepper
  • 2 tablespoon dried parsley flakes
  • 1 teaspoon dried celery flakes
  • 1/4 teaspoon thyme
  • 2 soup cans water
  • 4 cups Minute Rice
Cooking Directions
  1. Cut Chicken and coat with the Seasoned Flour mix. (salt, pepper & Montreal chicken seasoning) (You can dip the chicken in 1 beaten egg before the flour if you want.)
  2. Brown the coated chicken in the melted butter or margarine. Set that aside but save the buttered drippings for soup mix.
  3. In a separate pot combine the soup, seasonings, butter drippings and water. Heat to a boil. Put 1/4 to 1/3 of the soup mix aside.
  4. Put dry Minute Rice in the larger soup mix and stir, then put that mixture in a 9 x 11 cake pan or a casserole dish.
  5. Top with Chicken and pore the rest of soup mix on top.
  6. Bake, uncovered at 375 degrees for 45-60 minutes or until lightly golden brown on top.

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