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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.