Chicken Continental Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 pounds frying chicken pieces
2/3 cup seasoned flour
1/2 cup butter
2 cans (10 1/2 oz each) condensed cream of chicken soup
5 tablespoons grated onion
2 teaspoons of salt
Dash of pepper
2 tablespoons chopped parsley
1 teaspoon celery flakes
1/4 teaspoon thyme
2 2/3 cups of water
2 2/3 cups Minute Rice
1 teaspoon paprika
Additional parsley is optional
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Directions: |
Directions:Roll chicken in seasoned flour and saute in butter in a Dutch oven until golden brown. Remove Chicken.
Combine soup, onion, and seasonings in Dutch oven, mixing well. Blend in water. Bring to a boil over medium heat, stirring constantly. Place rice in a 3-quart casserole. Reserve 2/3 cup of the soup mixture.
Pour remaining soup mixture over the rice in casserole.
Stir just to moisten all rice. Top with chicken and pour reserved soup mixture over chicken. Cover and bake at 375º about 30 minutes, or until chicken is tender.
Sprinkle with paprika. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour and a half |
Personal
Notes: |
Personal
Notes: Head start hint.: for 16 servings, double recipe and bake in two 3 quart casserole. Brown all the chicken in the morning. Cover and keep in the refrigerator Grate two onion's and chop the parsley; set aside About 1 1/4 hours before , remove serving, remove chicken from the refrigerator. Assemble remaining ingredients , preheat oven and bake as directed.
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