Chicken Breast Dinner Recipes

Naomi's Chicken Continental

A family favorite recipe from Naomi Judd's cookbook.

15 min. prep time
6 servings
000 Ratings


2 (8-ounce) packages seasoned yellow rice*
6 (5-ounce) boneless skinless chicken breasts
3 (10 3/4-ounce) cans condensed cream of chicken soup
3 tablespoons dried celery leaves, if desired
2 teaspoons dried thyme leaves
Paprika, if desired


Heat oven to 350°F. Cook rice according to package directions.

Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning once, 8-12 minutes or until golden brown on both sides. Remove chicken from skillet. Set aside.

Add chicken soup and seasonings to same skillet. Reduce heat to medium. Cook, stirring constantly, 2-3 minutes or until mixture comes to a boil. Remove from heat. Stir cooked rice into soup mixture.

Spoon rice mixture into ungreased 13x9-inch baking dish. Place chicken breasts on top; press chicken into rice mixture until almost covered. Cover dish tightly with aluminum foil.

Bake 30 minutes or until chicken is no longer pink. Remove foil; continue baking 10 minutes. Remove from oven; let stand 10 minutes before serving. Sprinkle with paprika, if desired.

*Substitute 2 cups uncooked long grain rice.

Nutrition Facts (1 serving)

Calories: 630

Fat: 20g

Cholesterol: 110mg

Sodium: 2310mg

Carbohydrates: 70g

Dietary Fiber: 1g

Protein: 40g

Recipe #11906©2001Land O'Lakes, Inc.

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