Chicken Continental

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.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • 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!
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"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."
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  1. from FL
    I also remember this dish from my childhood. My mom used the following shortcut. Buy fried chicken from your favorite place instead of frying your own. Bake for about 35 minutes, uncovering for the last 10 minutes. Just as good and quick!
    Reply
  2. Moonlight Gardener
    I LOVE THIS STUFF !! My Mom has been making this all my life, and the rice is so yummy she makes extra just for me ! Today I downloaded the recipe and am making it for the first time for my kids :) A keeper for sure
    Reply
  3. Migabby
    This recipe has been in our Family for almost 50 years. Still a favorite, My version uses grated onion. Always a cheer when I make it for Deer Camp.
    Reply
  4. andrews.kandrews.kim
    My mother used to make this when I was a kid as well, and I remembered it as being one of my favorites but I hadn't had it in years. I made it today and it is every bit as delicious as I remember it! Easy, cheap and YUMMY!
    Reply
  5. designerchef in Chi
    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.
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