My mother-in-law made this very tasty dish over thirty years ago and I see recipes today with a similar version. I think you can do this on the stove and be just as pleased but not to change her recipe I wrote it as she had it written. She also added grated Italian cheese to top it. It has been my son's favorite from day one when his Nonni made it. Fond memories of his growing up with his Italian grandmother.
I think they only thing Italian about this recipe is the added Italian cheese! LOL
My granddaughter Zoe is visiting and she had asked what her Dad's favorite meal was and I told her.She immediately text him (new generation) to ask him and was totally amazed how I knew he would immediately reply CHICKEN CONTINENTAL. She kept saying to me "I can't believe how you knew" that? I told her mom's remember stuff like that. :). Food memories are unforgettable. Have a great day and make some food memories too!
4 to 6 boneless chicken breasts (cut in 2 inch pieces)
1 stick butter
1 stalk celery chopped fine
1 small onion grated
1 large can or two small cans cream of chicken soup
equal amounts of water
salt and pepper to taste
2 cups minute rice
2 T. grated Italian cheese
In a large skillet place butter. Over medium heat when butter is melted add onion and celery.. Saute until tender. Add chicken, salt and pepper and cook slowly until chicken is browned. Remove chicken from pan. Place in a dish and cover. To the butter, celery, onion mixture add chicken soup and equal parts of water. Stir to combine and cook until all is smooth. Add chicken and cook for a little while longer.
In a large pyrex pan place chicken. Combine 1 1/2 cups minute rice with chicken soup mixture. Pour over chicken and cover with foil. Place in 325 degree oven and bake approx. 10 to 15 minutes. (until mixture has thickened) Serve immediately.
If desired you can top with grated Pecorino Romano Cheese.
I think they only thing Italian about this recipe is the added Italian cheese! LOL
My granddaughter Zoe is visiting and she had asked what her Dad's favorite meal was and I told her.She immediately text him (new generation) to ask him and was totally amazed how I knew he would immediately reply CHICKEN CONTINENTAL. She kept saying to me "I can't believe how you knew" that? I told her mom's remember stuff like that. :). Food memories are unforgettable. Have a great day and make some food memories too!
4 to 6 boneless chicken breasts (cut in 2 inch pieces)
1 stick butter
1 stalk celery chopped fine
1 small onion grated
1 large can or two small cans cream of chicken soup
equal amounts of water
salt and pepper to taste
2 cups minute rice
2 T. grated Italian cheese
 |
| Melt butter. Saute butter and onion. Add chicken and cook until lightly browned. |
In a large skillet place butter. Over medium heat when butter is melted add onion and celery.. Saute until tender. Add chicken, salt and pepper and cook slowly until chicken is browned. Remove chicken from pan. Place in a dish and cover. To the butter, celery, onion mixture add chicken soup and equal parts of water. Stir to combine and cook until all is smooth. Add chicken and cook for a little while longer.
In a large pyrex pan place chicken. Combine 1 1/2 cups minute rice with chicken soup mixture. Pour over chicken and cover with foil. Place in 325 degree oven and bake approx. 10 to 15 minutes. (until mixture has thickened) Serve immediately.
If desired you can top with grated Pecorino Romano Cheese.
