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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Main Dish Poultry Rice American Oven Roast Dinner Party Fall Winter Deep Fry One Dish Meal Seasonal Inexpensive Meat Pasta Rice And Grains White Rice Taste Mood Savory Equipment Presentation Served Hot Technique 4 Hours Or Less

Chicken Continental

My mother found this recipe on the can of cream of chicken soup about 35 years ago. she used to make it for sunday dinners and it was a family favorite. i don't know if the name is made up or if it was the original name on the can of soup. i have seen and tasted similar versions to this, but this is the original and best tasting. it may be a tad more prep time, but well worth the effort.

Steps

For easy and quick cooking , mix all your spices into a prep bowl.
Season flour with salt and pepper.
Melt butter or margarine into a deep frying pan.
Dip chicken into flour to coat it.
Brown chicken until slightly brown.
Remove chicken to platter while cooking additional chicken.
After frying all the chicken , loosen all the bits of browned bits in frying pan with spoon.
Add two cans of cream of chicken soup.
Add 2-2 / 3 cups of water also and mix well.
Add all the spices and let come to a slow boil.
Turn off flame.
Remove about 2 / 3 of a cup of this soup mixture for later.
Pour soup mixture into your baking dish or pan that is oven proof.
Mix rice into soup mixture until completely mixed.
Lay chicken pieces on top of rice placing legs and wings to the outer edge so the bigger pieces cook better in the middle.
Pour the reserved 2 / 3 cup of leftover soup mixture sparingly over the top , covering all the chicken pieces.
Sprinkle a tiny amount of paprika onto chicken .

Ingredients

frying chicken, butter, dried onion, dried parsley, flour, salt and pepper, dried celery flakes, thyme, paprika, water, minute rice, cream of chicken soup