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
- 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, veggies (minus mushrooms), and water. Heat to a boil. Put 1/4 to 1/3 of the soup mix aside.
- 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.
- 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.