Ever since I started making the outrageously delicious original Chicken Continental recipe a few years ago, I wanted to make it healthier. All that unhealthy (and yummy) butter and flour are great and all, yet I was wincing a little when I put it all in the pan.
But have no fear!
I believe I've finally come up with a Healthy Chicken Continental recipe that is sure to please. More after the jump. Enjoy!
Healthy Chicken Continental
Yield: 10-12 servings
- 1 1/2 - 2 lbs. chicken breasts (cut up, bite size, or as strips)
- 1 teaspoon seasoned salt
- and 1/4 teaspoon pepper
- and/or 1 teaspoon McCormick Montreal chicken seasoning
- 1 egg (optional)
- 1 spoonful Smart Balance
- a light splash of canola oil or olive oil
- 3 10.5 oz cans 98% fat-free Cream of Chicken Soup
- 2 1/2 tablespoon grated onion (I use dried onion)
- 1 1/2 teaspoon salt
- dash pepper
- 2 tablespoon chopped parsley (I used dried parsley flakes)
- 1 teaspoon dried celery flakes
- 1/4 teaspoon thyme
- 2 cans water (size of the soup cans)
- 4 cups Minute Rice
- Cut chicken and coat the seasoning mix. (salt, pepper Montreal chicken seasoning) (You can dip the chicken in 1 beaten egg if you want.)
- Brown the coated chicken in the melted Smart Balance and oil. Set that aside but save the drippings for soup mix.
- In a separate pot combine the soup, seasonings, drippings, and water. Heat to a boil. Put 1/4 to 1/3 of the soup mix aside.
- 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.
- Top with chicken and pore the rest of soup mix on top.
- Bake, uncovered at 375 degrees for 45-60 minutes or until lightly golden brown on top.