Chicken Continental

Source:  Grandma Thomas



We always called this Chicken and Rice, but Grandma called it Chicken Continental.  Whatever you call it, my kids will eat lots of it!

Source:  Grandma T.

6 chicken breasts
1/3 c. flour
1 can cream of chicken soup
2 1/2 T. grated onion
1 t. salt
1 t. pepper
1 T. parsley
1 t. celery flakes
1/4 t. thyme
1 1/3 c. water
1 1/3 c. rice

Dredge chicken in flour.  Brown in butter.  Remove chicken.  In same pan, add flour, soup, spices, and water.  Bring to a boil.  Take out 1/3 of the soup mixture for topping.  Add rice.  Stir.  Pour into casserole dish.  Put chicken on top.  Pour rest of soup mixture on top.  Cover with foil.  Bake at 375 for one hour.

Notes:  This is more work than a typical chicken and rice recipe, but sooo much better.  Grandma knew how to do it best!

But in interest of speed or easier clean up, here's a simpler recipe:

Source:  Campbell's kitchen.com

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 cup water 
3/4 cup uncooked regular long-grain white rice 
1/4 teaspoon paprika 
1/4 teaspoon ground black pepper 
1 1/4 pounds skinless, boneless chicken breast halves 

How to Make It

• 1
  Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
• 2
  Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.