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Chicken Continental

 Chicken Continental
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
6 ServingsPrep: 30 min. Bake: 40 min.


  • 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


  • 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.
  • Whisk the soup, celery flakes and thyme into the drippings until
  • smooth. Add rice; mix well. Remove from the heat.
  • 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.
Nutritional Facts: 1 chicken breast half with 2/3 cup rice equals 332 calories, 7 g fat (4 g saturated fat), 77 mg cholesterol, 826 mg sodium, 38 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Chicken Continental (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.