Chicken Continental Recipes

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CHICKEN CONTINENTAL



Chicken Continental image

Chicken and mushrooms with rice. An easy to make classic.

Provided by Jenny

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
4 ounces fresh mushrooms, sliced
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups water
2 tablespoons chopped fresh parsley
¼ teaspoon salt
1 pinch ground black pepper
1 ½ cups instant rice

Steps:

  • In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
  • Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 36 g, Cholesterol 89.8 mg, Fat 12.1 g, Fiber 1.1 g, Protein 32.9 g, SaturatedFat 5.3 g, Sodium 768.5 mg, Sugar 0.9 g

CHICKEN CONTINENTAL



Chicken Continental image

Chicken Continental

Provided by Minute® Rice

Yield 4

Number Of Ingredients 10

2 tbsp olive oil
1 package (8 oz) sliced cremini or button mushrooms
1 1/2 cups cooked, diced chicken breast
2 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
1 can (14.5 oz) chicken broth
1 pkg (12 oz) frozen French cut green beans, thawed
1 1/2 cups Minute® White Rice
2 tbsp chopped fresh basil leaves

Steps:

  • Impress your family and friends with this sophisticated Chicken Continental recipe. Made with sliced mushrooms, basil, French-style green beans, chicken and Minute® Instant White Rice simmered to perfection in a hearty chicken broth, it's a meal you'll want to make, and everyone will want to eat, again and again. Step 1
  • Heat oil in a large, nonstick skillet over medium heat. Sauté mushrooms until softened, about 5 minutes. Add chicken, garlic, salt and pepper. Sauté until chicken is lightly browned, about 5 minutes. Step 2
  • Add broth and green beans and bring to a boil. Stir in rice and cover. Remove from heat and let stand for 5 minutes. Sprinkle with basil before serving. Recipe Tips
  • If you're in the mood for something different, replace the chicken in this recipe with cooked, chopped sausage, leftover roast beef or shrimp. Add a hit of bright flavor by adding in 1 teaspoon of finely grated lemon zest along with the rice. If you have fresh green beans on hand, use them instead of frozen ones. Simply add them to the skillet along with the mushrooms in Step 1.

CHICKEN CONTINENTAL FOR TWO



Chicken Continental for Two image

Mushroom lovers rejoice! This moist chicken perfectly combines garlic and mushrooms into a flavorful entree. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup uncooked brown rice
1 tablespoon plus 1 teaspoon cornstarch, divided
1/8 teaspoon garlic-herb seasoning blend
2 boneless skinless chicken breast halves (5 ounces each)
1-1/2 teaspoons olive oil
2-1/2 pounds sliced fresh mushrooms
2 green onions, thinly sliced
2 tablespoons balsamic vinegar
1 garlic clove, minced
1-1/2 teaspoons capers, drained
1/3 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons cold water

Steps:

  • Cook rice according to package directions. In a small bowl, combine 1 tablespoon cornstarch and the seasoning blend; sprinkle over chicken on both sides., In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer., Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°., Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.

Nutrition Facts :

CHICKEN CONTINENTAL



Chicken Continental image

Here's FABULOUS chicken and rice dish that is super easy. My family has requested this repeatedly for many years. I had misplaced the recipe, but I found it on the web today!! I am thrilled to share it with you. You're gonna luv it for sure!!

Provided by Pepina Rae

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (3 lb) chicken, cut into 8 pieces
1 1/3 cups flour
1/4 cup butter
2 1/2 tablespoons onion flakes
1 tablespoon dried celery flakes
1/8 teaspoon thyme
1 teaspoon salt
pepper
10 1/2 ounces cream of chicken soup (1 can)
1 1/2 cups Minute Rice
1 1/3 cups water

Steps:

  • Roll chicken pieces in flour.
  • Brown in skillet in butter.
  • Remove chicken from pan.
  • Stir in soup, spices and water.
  • Spread rice in a shallow baking pan.
  • Pour all but 1/3 cup of liquid mixture over rice. Stir to mix.
  • Top with chicken.
  • Spoon remaining sauce on chicken.
  • Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.

CHICKEN CONTINENTAL



Chicken Continental image

This is the perfect chicken dish to serve to company. It has such a wonderful flavor and will impress all of your guests.-Naomi Judd, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups uncooked saffron rice
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 tablespoons dried celery flakes
2 teaspoons dried thyme

Steps:

  • Prepare rice according to package directions, omitting the butter. Meanwhile, in a large skillet, brown chicken in butter on both sides in batches. Remove and keep warm., Whisk the soup, celery flakes and thyme into the drippings until smooth. Add rice; mix well. Remove from the heat., Transfer to a greased 13x9-in. baking pan; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 332 calories, Fat 7g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 826mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

CHICKEN CONTINENTAL



Chicken Continental image

My mother found this recipe on the can of cream of chicken soup about 35 years ago. She used to make it for Sunday dinners and it was a family favorite. I don't know if the name is made up or if it was the original name on the can of soup. I have seen and tasted similar versions to this, but this is the original and best tasting. It may be a tad more prep time, but well worth the effort.

Provided by designerchef in Chi

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

6 lbs frying chicken
3/4 cup butter or 3/4 cup margarine
5 tablespoons dried onion
2 tablespoons dried parsley
2/3 cup flour, seasoned with
salt and pepper
1 teaspoon dried celery flakes
1/4 teaspoon thyme
1 teaspoon paprika, and additional
paprika, sprinkled for garnish
2 2/3 cups water
2 2/3 cups Minute Rice
2 (10 3/4 ounce) cans cream of chicken soup

Steps:

  • For easy and quick cooking, mix all your spices into a prep bowl.
  • Season flour with salt and pepper.
  • Melt butter or margarine into a deep frying pan.
  • Dip chicken into flour to coat it.
  • Brown chicken until slightly brown.
  • Remove chicken to platter while cooking additional chicken.
  • After frying all the chicken, loosen all the bits of browned bits in frying pan with spoon.
  • Add two cans of cream of chicken soup.
  • Add 2-2/3 cups of water also and mix well.
  • Add all the spices and let come to a slow boil.
  • Turn off flame.
  • Remove about 2/3 of a cup of this soup mixture for later.
  • Pour soup mixture into your baking dish or pan that is oven proof.
  • Mix rice into soup mixture until completely mixed.
  • Lay chicken pieces on top of rice placing legs and wings to the outer edge so the bigger pieces cook better in the middle.
  • Pour the reserved 2/3 cup of leftover soup mixture sparingly over the top, covering all the chicken pieces.
  • Sprinkle a tiny amount of paprika onto chicken and cover dish.
  • Bake on 350 degrees for one hour and uncover the last 10-15 minutes of baking time.
  • Absolutely delicious comfort food!

Nutrition Facts : Calories 1499.2, Fat 97.9, SaturatedFat 36, Cholesterol 409.6, Sodium 1244.8, Carbohydrate 56.6, Fiber 1.8, Sugar 2.3, Protein 92.4

CONTINENTAL CHICKEN



Continental Chicken image

Chicken pieces with a light flour coating, simmered with mushroom and tomato juices and cooked with onion, garlic, soy sauce and olives. A bit of Europe, a tad of Asia and a dollop of the Middle East. That's Continental Chicken! Serve over a bed of hot cooked rice, if desired.

Provided by Bev. Loudin

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 5

Number Of Ingredients 9

1 (3 pound) whole chicken, cut into pieces
¼ cup all-purpose flour
2 tablespoons vegetable oil
1 (4.5 ounce) can sliced mushrooms, drained
1 (16 ounce) can Italian-style diced tomatoes, drained
⅓ cup soy sauce
1 clove garlic, crushed
1 onion, sliced
¼ cup pitted black olives

Steps:

  • Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
  • Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
  • Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.

Nutrition Facts : Calories 708.8 calories, Carbohydrate 13 g, Cholesterol 204.3 mg, Fat 47.4 g, Fiber 2.3 g, Protein 53.9 g, SaturatedFat 12.6 g, Sodium 1463.7 mg, Sugar 4 g

CHICKEN CONTINENTAL



Chicken Continental image

I found this on a box of Minute Rice and the family loved it. It's elegant enough for a dinner party and easy enough for a weekday meal.

Provided by Donna65

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs chicken (whole bone-in chicken or boneless chicken breast)
1/4 cup flour
2 tablespoons oil
8 ounces sliced mushrooms
15 ounces chopped tomatoes
1/3 cup soy sauce
1 minced garlic clove
1 medium onion, sliced thinly
1/4 cup sliced black olives
3 cups cooked rice

Steps:

  • Heat oil in a large skillet.
  • Dredge chicken in flour and brown in oil.
  • Mix drained mushroom liquid, tomatoes, soy sauce, and garlic in a bowl.
  • Add sauce and sliced onions to chicken in skillet.
  • Lower heat and simmer covered for 30 to 45 min or until chicken juices run clear.
  • Add mushrooms and olives.
  • Cook until heated through.
  • Serve over rice.

Nutrition Facts : Calories 522.2, Fat 26.5, SaturatedFat 6.7, Cholesterol 103.5, Sodium 1044.5, Carbohydrate 37.8, Fiber 2.2, Sugar 3.6, Protein 32.1

CHICKEN CONTINENTAL FOR FOUR



Chicken Continental for Four image

Mushroom lovers rejoice! This moist chicken perfectly combines garlic and mushrooms into a flavorful entree. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 14

2/3 cup uncooked brown rice
2 tablespoons plus 2 teaspoons cornstarch, divided
1/4 teaspoon garlic-herb seasoning blend
4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon olive oil
3/4 pound sliced fresh mushrooms
6 green onions, thinly sliced
1/4 cup balsamic vinegar
2 garlic cloves, minced
1 tablespoon capers, drained
3/4 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons cold water

Steps:

  • Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides., In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer., Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°., Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.

Nutrition Facts : Calories 354 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 265mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges

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