"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Continental, by Lily Zarli, is from Lutefisk again? ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Chicken pieces 1 tsp salt 1/3 c seasoned flour 1/8 tsp thyme 1/4 c butter (marg) 1/2 tsp celery flakes 1 can Cr/Chicken Soup 1-1/3 c water 2-1/2 T grated onion 1-1/3 c Minute rice 1 T chopped parsley 1/2 tsp paprika
Roll chicken in flour and saute in butter until golden brown. Mix soup, onion, seasonings in saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Pour rice right from box into shallow 2-qt casserole. Stir all but 1/3 c soup mixture into rice. Top w/chicken. Pour on remaining soup mixture. Cover w/foil. Bake 30 min. @ 375º. Sprinkle w/paprika.
apparently this is ONE thing my family remembered me actually cooking!
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