Chicken Continental

Name: Chicken Continental
Ingredients: 1-1/2 cups uncooked saffron rice; 6 boneless skinless chicken breast halves (4 ounces each); 2 tablespoons butter; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 3 tablespoons dried celery flakes; 2 teaspoons dried thyme

6 ingredients

4 steps

Ingredients

1-1/2 cups uncooked saffron rice
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 tablespoons dried celery flakes
2 teaspoons dried thyme

Directions

1

Prepare rice according to package directions, omitting the butter. Meanwhile, in a large skillet, brown chicken in butter on both sides in batches. Remove and keep warm.
2

Whisk the soup, celery flakes and thyme into the drippings until smooth. Add rice; mix well. Remove from the heat.
3

Transfer to a greased
4

; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°.