March 20, 2012

Multigrain Chicken Continental


All right, folks, we've done it again! An even healthier version of that oh-so-delicious Chicken Continental. We made it healthier once, and now we've done it again with the addition of some multigrain goodness from some spent grain leftover from homebrewing plus a mix of veggies and mushrooms. Yowza! it's good.

Multigrain Chicken Continental

Yield: Serves 4-8
  • 1.5-2 lbs chicken breasts or tender (cut up, bite-size, or as strips)
  • 1 tsp seasoned salt
  • 1/4 tsp pepper
  • 1 tsp McCormick Montreal chicken seasoning (instead of salt and pepper)
  • 1 egg (optional)
  • splash canola oil
  • 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
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 lb mushrooms, sliced
  • 2 cups spent grain
  • 2 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, veggies (minus mushrooms), and water. Heat to a boil. Put 1/4 to 1/3 of the soup mix aside.
  4. Put dry Minute Rice, spent grain, and mushrooms 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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