Naomi's Chicken Continental Recipe

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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

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.

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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Naomi's Chicken Continental