Chicken And Rice Continental Dinner Recipe
Servings: 4
Ingredients
- 3 lb frying chicken, cut up (3 to 4)
- 1/3 c. seasoned flour
- 1/4 c. butter or possibly margarine
- 1 can condensed cream of chicken soup, (10 1/2 oz)
- 2 1/2 Tbsp. onion, grated
- 1/8 tsp thyme
- 1 tsp salt
- 1 dsh pepper
- 1 Tbsp. parsley, minced
- 1/2 tsp celery flakes
- 1 1/3 c. water
- 1 1/3 c. Minute Rice
Directions
- Roll chicken in flour: brown in butter. Remove chicken. Stir soup, seasonings, and water into drippings. Cook and stir to a boil. Spread Minute Rice (right from box) in 1 3/4-qt shallow casserole. Pour all but 1/3 soup mix over rice; stir to moisten. Top with chicken and rest of soup. Bake, covered, at 375 degrees for 30 min, or possibly till tender.
- Garnish with paprika, if you like.
- Makes 4 servings.
- Betty Kapraun
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 4 servings | |
| Calories 933 | |
| Calories from Fat 459 | 49% |
| Total Fat 51.27g | 64% |
| Saturated Fat 18.61g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 1332mg | 56% |
| Potassium 575mg | 16% |
| Total Carbs 63.35g | 17% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.77g | 1% |
| Protein 50.53g | 81% |
