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Naomi's Chicken Continental

Naomi's Chicken Continental

A family favorite recipe from Naomi Judd's cookbook.

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15 min
Prep Time
1 hr 05 min
Total Time


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.

Nutrition (1 serving)

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