Chickencontinental Recipes

CHICKEN CONTINENTAL

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

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.

CHICKEN CONTINENTAL FOR FOUR

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.

CHICKEN CONTINENTAL

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

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°.

CONTINENTAL CHICKEN

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.

CHICKEN CONTINENTAL

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!