Chicken Continental Recipe

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This is the perfect chicken dish to serve to company. It has such a wonderful flavor and will impress all of your guests.—Naomi Judd, Nashville, Tennessee
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 332 calories, 7g fat (4g saturated fat), 77mg cholesterol, 826mg sodium, 38g carbohydrate (2g sugars, 1g fiber), 28g protein .


  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 13-in. x 9-in. baking pan; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.
Originally published as Chicken Continental in Country Woman August/September 2008, p22

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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