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Chicken Continental
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Mom’s been making this for decades. It’s quick, easy and can feed a few or many, depending on how much you tinker with the recipe.

3 lbs. frying chicken, cut up

1/3 c. seasoned flour

1/4 c. butter

1 can (10 1/2 oz.) condensed cream of chicken soup

2 1/2 Tbsp. grated onion

1 tsp. salt

Dash pepper

1 Tbsp. chopped parsley

1/8 tsp. thyme

1 1/3 c. water

1 1/3 c. Minute Rice

1/2 tsp. celery flakes

Roll chicken in flour, brown in butter, remove chicken. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread dry Minute Rice in shallow casserole. Pour all but 1/3 cup of the soup mixture over the rice and stir to moisten. Top with chicken and the rest of the soup mixture. Bake covered at 375 degrees for 30-45 minutes. Serves 4.