January 08, 2010

Healthy Chicken Continental


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
Cooking Directions
  1. Cut chicken and coat the seasoning mix. (salt, pepper Montreal chicken seasoning) (You can dip the chicken in 1 beaten egg if you want.)
  2. Brown the coated chicken in the melted Smart Balance and oil. Set that aside but save the drippings for soup mix.
  3. 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.
  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.

No comments:

Post a Comment