I stole this recipe for Chicken Continental from The Old Farmer’s Almanac Readers’ Best Recipes who stole it from Gloria Armstrong from Longmont, CO. This chicken casserole is easy to make, perfect for a weeknight meal. Chicken is coated with flour, salt and pepper. Then the chicken is browned in a skillet. Next cream of chicken soup, onion, parsley, celery flakes, thyme and chicken broth are mixed together. Minute rice is spread into a casserole dish and then half of the soup mixture is poured on top. The browned chicken is placed on top of the rice. Next the remaining soup mixture is poured over the chicken before baking. You can use any cut of chicken you prefer, even free range.

The ingredients for this recipe are: ⅓ cup AP flour, 3lbs chicken, 4 tbsp butter, 1 can (10.5 oz) cream of chicken, celery or mushroom soup, 2 ½ tbsp. finely minced onion, 1 tbsp finely chopped parsley, 1 tsp salt, ½ tsp celery flakes, ⅛ tsp dried thyme, 1 ⅓ cups chicken broth and 1 ⅓ cups Minute Rice

Combine flour, salt and pepper in a plastic bag.

Then in a skillet over medium heat, melt butter. Next add the chicken to skillet.

Then cook the chicken on both sides until browned.

Transfer chicken to a baking sheet.

I cook sliced mushrooms in the skillet after removing the chicken.

Then add the soup, onion, parsley, salt, celery flakes, thyme, pepper and water to the chicken drippings in the skillet. Heat to boiling, stirring constantly.

Spread the rice in a shallow 1 ½ quart casserole.

Reserve ⅓ cup soup mixture. Pour remainder over rice and then stir to moisten. Then add the mushrooms in this step.

Next place the browned chicken over the rice mixture.

Pour reserved soup mixture over chicken. Bake at 350 F for 45 minutes.

Scoop out and serve.

If you liked this recipe for Chicken Continental then you can also try Chicken College Casserole, Chicken and Rice Casserole or Chicken Biscuit Bake.

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Chicken Continental

This chicken casserole is easy to make, perfect for a weeknight meal. Chicken is coated with flour, salt and pepper. Then the chicken is browned in a skillet. Next cream of chicken soup, onion, parsley, celery flakes, thyme and chicken broth are mixed together. Minute rice is spread into a casserole dish and then half of the soup mixture is poured on top. The browned chicken is placed on top of the rice. Next the remaining soup mixture is poured over the chicken before baking.

Course Entree

Prep Time 15 minutes

Cook Time 45 minutes

Servings 4 people

Ingredients

• ⅓ cup AP flour
• Salt and pepper or seasoned salt
• 3 lbs whole chicken cut up
• 4 tbsp ½ stick butter
• 1 can (10.5 oz) cream of chicken, celery or mushroom soup
• 2 ½ tbsp. finely minced onion
• 1 tbsp finely chopped parsley
• 1 tsp salt
• ½ tsp celery flakes
• ⅛ tsp dried thyme
• Dash freshly ground black pepper
• 1 ⅓ cups water or chicken broth
• 1 ⅓ cups Minute Rice

Instructions

1. Preheat oven to 350 F.
2. Combine flour, salt and pepper in a plastic bag. Add chicken pieces, a few at a time, and shake to coat.
3. In a skillet over medium heat, melt butter. Add chicken and cook until browned on both sides. Transfer chicken to a baking sheet.
4. Add the soup, onion, parsley, salt, celery flakes, thyme, pepper and water to the chicken drippings in the skillet. Heat to boiling, stirring constantly.
5. Spread the rice in a shallow 1 ½ quart casserole. Reserve ⅓ cup soup mixture. Pour remainder over rice and stir to moisten. Place cooked chicken over rice. Pour reserved soup mixture over chicken.
6. Bake for 45 minutes.