Naomi's Chicken Continental

Chicken Breast Dinner Recipes
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A family favorite recipe from Naomi Judd's cookbook.
15 min
Prep Time
1:05
Total Time
6 servings

Ingredients

2 (8-ounce) packages
seasoned yellow rice*
1/4 cup
Land O Lakes® Butter
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
 
*Substitute 2 cups uncooked long grain rice.

Directions

  1. Heat oven to 350°F. Cook rice according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
630
Cholesterol
110mg
Carbohydrates
70g
Protein
40g
Fat
20g
Sodium
2310mg
Dietary Fiber
1g

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