Chicken Continental Recipe
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
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 13x9-in. baking pan; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°.
Yield: 6 servings.
Originally published as Chicken Continental in Country Woman
August/September 2008, p22
Reviews forChicken Continental
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