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Chicken Continental

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Submitted by rudy

YIELD

servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

6 6
EACH EACH CHICKEN BREASTS
1 1
X X BUTTER *
3 3
CANS CANS SOUP, CREAM OF CHICKEN
10 ounes
3 45
TABLESPOONS ML CELERY FLAKES *
2 3E+1
TABLESPOONS ML THYME
rubbed *
1 1
X X SALT *
2 473
CUPS ML BROWN RICE
or yellow, cooked
1 1

Directions

Rinse chicken and pat dry.

Sauté in butter in ovenproof skillet; remove to plate.

Add soup to skillet, stirring to deglaze. Add celery flakes, thyme, and salt.

Stir in rice. Arrange chicken over top.

Bake at 350℉ (180℃) F for 30 minutes, adding chicken broth if needed for desired consistency.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 450g (15.9 oz)
Amount per Serving
Calories 780 24% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 1686mg 70%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 13%
Sugars g
Protein 109g
Vitamin A 9% Vitamin C 1%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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