Chicken Continental For Four Recipes

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.

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.

Steps:

• Brown chicken with butter in skillet and place chicken on the side.
• Add mushrooms and cook until lightly browned.
• Stir in soup, water, parsley, salt and pepper.
• Return chicken to skillet.
• Cover and simmer for 20 minutes, stirring occasionally.
• Stir in rice.
• Cover and simmer for 10 minutes, or until most of liquid is absorbed.

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.

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°.

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!