Chicken Continental
"Here's FABULOUS chicken and rice dish that is super easy. My family has requested this repeatedly for many years. I had misplaced the recipe, but I found it on the web today!! I am thrilled to share it with you. You're gonna luv it for sure!!"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 (3 lb) chicken, cut into 8 pieces
- 1 1⁄3 cups flour
- 1⁄4 cup butter
- 2 1⁄2 tablespoons onion flakes
- 1 tablespoon dried celery flakes
- 1⁄8 teaspoon thyme
- 1 teaspoon salt
- pepper
- 10 1⁄2 ounces cream of chicken soup (1 can)
- 1 1⁄2 cups Minute Rice
- 1 1⁄3 cups water
directions
- Roll chicken pieces in flour.
- Brown in skillet in butter.
- Remove chicken from pan.
- Stir in soup, spices and water.
- Spread rice in a shallow baking pan.
- Pour all but 1/3 cup of liquid mixture over rice. Stir to mix.
- Top with chicken.
- Spoon remaining sauce on chicken.
- Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.
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Reviews
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This was a childhood favorite! However, Mom doubled the soup and rice as there was never enough to go around! -
So, weird.....I was just enjoying a bowl of the rice from this recipe while looking for more rice casseroles. Love this recipe....it's from when I was a kid, too. -
I have been looking for this recipe for so long! I lost it and it was a favorite of my husband. I will surprise him with it this week.
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Oh my gosh, I know this recipe! I have used curry powder in place of your spices, and cr. of mushroom soup. Everything else is the same. Very delish and smells great too! -
I was so excited to see this recipe. I had misplaced the recipe also. I made this for my husband and I many times over the 1960's when we were first married and it was one of our favorites. It is still as good as I remembered. Thanks for the posting Pepina Rae.
Tweaks
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Oh my gosh, I know this recipe! I have used curry powder in place of your spices, and cr. of mushroom soup. Everything else is the same. Very delish and smells great too!
RECIPE SUBMITTED BY
I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.
