Chicken Continental
Yield
servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| 1 | x |
butter
|
*
|
| 3 | cans |
soup, cream of chicken
10 ounes |
|
| 3 | tablespoons |
celery flakes
|
* |
| 2 | tablespoons |
thyme
rubbed |
*
|
| 1 | x |
salt
|
*
|
| 2 | cups |
brown rice
or yellow, cooked |
|
| 1 | x |
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| 1 | x |
butter
|
*
|
| 3 | cans |
soup, cream of chicken
10 ounes |
|
| 45 | ml |
celery flakes
|
* |
| 3E+1 | ml |
thyme
rubbed |
*
|
| 1 | x |
salt
|
*
|
| 473 | ml |
brown rice
or yellow, cooked |
|
| 1 | x |
chicken broth
|
*
|
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.
