Mom's Chicken Contintental |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is the ultimate comfort food for me. Growing up, this was one of my family's favorite meals. This version, though, is a little bit healthier than the 1970's casserole. Ingredients:
3 lbs chicken, cut-up fryer |
1/2 cup seasoned flour |
1/3 cup olive oil |
1 (10 1/2 ounce) can healthy request cream of chicken soup |
3 tablespoons onion flakes |
3/4 teaspoon salt |
1 dash pepper |
1 tablespoon dried parsley flakes |
1/2 teaspoon thyme |
3/4 teaspoon dried celery flakes |
2 cups instant rice |
2 cups water |
Directions:
1. Place chicken and flour in a large freezer bag, shake to coat.
2. Heat olive oil in a large pan over medium heat.
3. Brown chicken in the oil. Remove chicken, cover and keep warm.
4. Stir soup, water and seasonings into the same pan and bring to a slow boil, scraping the bottom and sides with a spatula.
5. Pour rice into a 2-3 quart covered casserole dish and stir in all but 1 cup of soup mixture.
6. Place browned chicken on top of the rice and pour remaining 1cup over all.
7. Bake, covered at 375F for 30 minutes. Serve immediately.
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