Chicken Continental


  • 3 lbs. frying chicken, cut up
  • 1/3 cup seasoned flour
  • 1 can cream of chicken soup
  • 2 1/2 Tbsp. grated onion
  • 1 tsp. salt
  • Ad
  • dash pepper
  • 1 Tbsp. chopped parsley
  • 1/2 tsp. celery flakes
  • 1/8 tsp. thyme
  • 1 1/3 cup water
  • 1 1/3 cup Minute Rice


Roll chicken in flour; brown in butter. Remove chicken and stir in soup, seasonings and water into drippings. Cook and stir to boil. Spread Minute Rice (right from box) into 1 1/2 qt. shallow casserole. Pour all but 1/3 cup soup mixture over rice. Stir to moisten. Top with chicken and rest of soup mixture. Bake, covered at 375 degrees F for 30 minutes or until chicken is tender.

By Robin from Washington, IA


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