Naomi's Chicken Continental
15 min
1 hr 05 min


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.

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. STEP 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. STEP 5

    Bake 30 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork. Remove foil; continue baking 10 minutes. Remove from oven; let stand 10 minutes before serving. Sprinkle with paprika, if desired.


20Fat (mg)
110Cholesterol (mg)
2310Sodium (mg)
70Carbohydrates (g)
1Dietary Fiber
40Protein (g)


Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make