Chicken Continental as a recipe appears to be a collaboration from Campbell’s soup and Minute Rice during the 1960’s, an era of combining ‘prepared’ foods to form casseroles as your main meal. Casseroles as a whole obviously go back MUCH further, but were usually made with scratch ingredients or bits of leftovers. I have found cookbooks on pinterest and google with the recipes, but I have grams old card with the Campbell’s label recipe on one side and a portion of a Minute Rice box cut out on the other.
Either way, I wanted to bring the recipe into the 21st century with using boneless, skinless chicken and FRESHer ingredients to spice it up a bit while maintaining the integrity of the original flavor base of the recipe.
updated CHICKEN CONTINENTAL
4 chicken breasts
1/4 cup WONDRA flour
2-3 bacon slices, cooked crisp, drippings reserved
8 ounces FRESH sliced mushrooms
2 tablespoons butter
1 tablespoon avocado oil
1 bunch green onions, sliced
1 stalk celery, strings removed, diced
2 tablespoons FRESH chopped thyme
2 tablespoons FRESH chopped Parsley
1 1/2 cups Minute Rice (uncooked)
1 can Campbell’s Tomato soup
1 cup chicken broth
FRESH ground sea salt and black pepper
- Preheat oven to 375°.
- Generously season chicken breasts with FRESH ground sea salt and black pepper.
- Dredge chicken breasts in flour and set aside.
- Add 1 tablespoon of butter and oil to the bacon drippings in a large skillet.
- Add celery and onions, sauteing lightly until softened.
- Add mushrooms, thyme and parsley, cooking a couple minutes more until mushrooms begin to caramelize.
- Add chicken broth and soup, blending together and bring to a boil.
- Pour all but 1/2 cup into a large mixing bowl and stir in rice. Cover with a plate and set aside.
- Return skillet to stove and add last tablespoon of butter to melt.
- Add chicken pieces and sear 2-3 minutes per side.
- Arrange rice mixture into the bottom of a prepared baking dish.
- Nestle chicken breasts into rice.
- Top with remaining sauce.
- Cover and bake 20 minutes until chicken is completely cooked through.
NOTE: Hubby hates mushrooms, but I love them so I makes them “separately” and add them to just mine. 😀