"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken: Chicken Continental Recipe

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This recipe for Chicken: Chicken Continental, by , is from The Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy (Ray) Huggins


3-4 lb. frying chicken, cut in pieces
1/3 cup seasoned flour
1/4 cup butter

1 10oz. Cream of Chicken soup
2 1/2 TBSP onion, grated
1/2 tsp. salt
1/2 tsp. celery flakes
1 tsp. parsley
1/8 tsp. thyme
ground black pepper

1 1/3 Minute Rice, uncooked
1 1/3 cup water

Roll chicken in flour, brown in butter. Remove chicken. Stir soup, seasonings and water into drippings.

Spread Minute Rice, right from the box, in a 3/4 quart shallow casserole dish.

Pour all but 1/3 cup soup over rice. Stir to moisten. Top rice with chicken and the remaining soup.

Bake covered at 375 F for 30 minutes or until chicken and rice are tender. Garnish with paprika, if desired.

Number Of Servings:
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