Chicken Continental

Name: Chicken Continental
Ingredients: 3 to 4 lb. frying chicken (4 breasts or 6 thighs or a mixture); 1/4 c. flour (with salt and pepper); 1 can condensed cream of chicken soup; 2 1/2 Tbsp. grated onion; 1 Tbsp. chopped parsley; 1 tsp. salt; 1/8 tsp. thyme; 1/2 tsp. celery flakes; 2 c. water; 2 c. Minute rice

10 ingredients

11 steps

Ingredients

3 to 4 lb. frying chicken (4 breasts or 6 thighs or a mixture)
1/4 c. flour (with salt and pepper)
1 can condensed cream of chicken soup
2 1/2 Tbsp. grated onion
1 Tbsp. chopped parsley
1 tsp. salt
1/8 tsp. thyme
1/2 tsp. celery flakes
2 c. water
2 c. Minute rice

Directions

1

Roll chicken in flour.
2

Saute in a little bit of oil.
3

Mix soup, onion and seasonings in saucepan.
4

Gradually stir in water. Bring to a boil, stirring constantly.
5

Pour Minute rice right from the box into a 9 x 13-inch pan or a 2-quart casserole.
6

Stir all except 1/3 cup of the soup mixture into rice.
7

Top with chicken. Pour on remaining soup mixture.
8

Cover.
9

Bake for 45 minutes or until chicken is tender.
10

Serves 4.
11

Bake at 375°.