Chicken Continental

Name: Chicken Continental
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chicken pieces; 1 can cream of chicken soup; 2 1/2 Tbsp. chopped onion; 1 tsp. salt (optional); dash of pepper; 1 Tbsp. parsley flakes; 1/2 tsp. celery flakes; 1/8 tsp. thyme; 1 1/3 c. water; 1 1/3 c. Minute rice

Eats Now Editorial Team · 458 kcal · Meat & Poultry

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Chicken Continental – a delicious recipe with chicken, cream of chicken soup, onion, salt, pepper, parsley flakes. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

chicken pieces
1 can cream of chicken soup
2 1/2 Tbsp. chopped onion
1 tsp. salt (optional)
dash of pepper
1 Tbsp. parsley flakes
1/2 tsp. celery flakes
1/8 tsp. thyme
1 1/3 c. water
1 1/3 c. Minute rice

1
Roll chicken pieces in seasoned flour and brown in margarine. Remove chicken, add remaining ingredients except rice.
2
Bring to a boil.
3
Place uncooked rice in the mixture.
4
Add chicken and pour remaining mixture over it.
5
Cover tightly with foil.
6
Bake at 375u00b0 for 30 to 40 minutes.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: chicken pieces, 1 can cream of chicken soup, 2 1/2 Tbsp. chopped onion, 1 tsp. salt (optional), and more.

Yes, Chicken Continental falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
458 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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