March 18, 2014

My Favorite Chicken Continental

Chicken Continental

Today I want to share another piece of my childhood with you. This isn’t one of those exotic dishes that calls for, oh… some ground up petals of a flower that only blossoms every other summer’s eve on the southern borders of France or something… You probably wouldn’t make this dish and think, “Wow, I’m such a little foodie. High five to me.” No, this dish doesn’t induce any sort of feelings like that. BUT, if you’re looking for a homey, time-weathered recipe that will make your house smell like heaven and has that sort of umami factor, then you should definitely make it. Oh, and did I mention that kids love it too? Bonus. You know, if you’ve got ’em. Kids, I mean. Anyways… this is how you do it.

First, start by dicing up half an onion and a bit of parsley, if you’ve got it on hand. If not, you can use dried parsley here.

onions & parsley

Wait, stop. I’m getting ahead of myself here. Firstly first, get some rice cooking in a rice cooker. I cooked about 2 dry cups of rice. Just follow the instructions on your rice package. Oh, and preheat your oven to 375º F.

Okay, now we can move on. Phew! Spread out some flour on a large plate or in a wide bowl. Sprinkle a good amount of salt & pepper over top of that.

Chop up a few chicken breasts into bite-sized pieces and coat them in the seasoned flour. Alright, the recipe really calls for chicken-fryer parts, but I never buy those. If you have ’em, you can use ’em. If not, just go with the chicken breasts.

chicken in flour

Get some butter melting in a large skillet.


This is my favorite part! The part that makes your house smell like heaven. Once the butter is melted, add the chicken pieces and cook until they’re browned.

brown chicken brown chicken

Remove the chicken and place it on a plate to hold tight. Doesn’t it smell incredible?? Butter has magical properties, I know it!

chicken on a plate

Throw your diced onions into the hot skillet (okay, don’t really throw, I was getting overenthusiastic there. Just place nicely). Cook until they’re tender and translucent.


Add water and toss in a bit of salt, a dash of pepper, some fresh chopped parsley, celery flakes, and thyme.

herbs in skillet

Scoop out a couple of cans of Cream of Chicken soup and bring the whole lot to a boil, while stirring occasionally.


Once the sauce has thickened up a bit, spread your (presumably) cooked rice in a 9×13 inch baking dish.

cooked rice

Pour 2/3 of the sauce over the rice, mix it all up, and then spread the rice out in a nice, flat layer to make it purty.

Mix sauce in

Arrange the chicken pieces on top of the rice & sauce mixture…

top with chicken

…and then pour the rest of the sauce over all of it.

pour sauce over top Topped with sauce

Don’t mind my extra chicken & sauce there hanging out all sly-like in the back. I made extra for leftovers.

Note: This is a super easy dish to make extra and freeze for later. Then alls you have to do is cook up some rice, thaw the sauce & chicken, and bake it as usual, and it tastes just as fabulous as ever!

Pop this baby in the oven for 30 minutes, and then don’t even use a plate. Just eat it right out of the dish. Just kidding, where are my manners…? I would never do that…

Hope you like! Yum!

Chicken Continental

My Favorite Chicken Continental
Prep time
Cook time
Total time
This delicious Chicken Continental recipe is hearty and warming, with herbs, chicken, and rice.
Recipe type: Main Dish
Cuisine: Comfort Foods
Serves: 6
  • 2-3 lbs. chicken-fryer parts, or 2 chicken breasts, chopped into bite-sized pieces
  • ⅓ cup seasoned flour (sprinkle with salt & pepper)
  • ¼ cup butter
  • 2 cans Cream of Chicken soup
  • ½ onion, finely chopped
  • 1 tsp. salt
  • Dash of black pepper
  • 1 T. chopped parsley, or ½ tsp. dried
  • ½ tsp. celery flakes
  • ¼ tsp. thyme
  • 1⅓ cup water
  • 2 dry cups rice, cooked according to package instructions
  1. Cook rice in rice cooker according to package instructions.
  2. Preheat oven to 375º F.
  3. Roll chicken in seasoned flour.
  4. Melt butter in a large skillet over medium heat.
  5. Brown chicken in butter, then remove chicken and set aside.
  6. Add onions to hot skillet and cook until tender.
  7. Stir soup, seasonings, & water in with the onions, & bring to a boil while stirring. Cook until thickened slightly.
  8. Spread cooked rice into a 9x13 inch baking dish.
  9. Pour ⅔ of the soup mixture over rice, and mix together. Spread rice/sauce into a flat layer.
  10. Top with chicken & pour the rest of the soup mixture over all of it. Bake for 30 min.



  1. Aubrey

    Kate, Your pink dishes are to die for! I love it! Oh, and the food looks amazing as always. Looks like a good one for the fam.

    • Katelyn

      Thanks, Aubrey! You are so sweet! You’re the one with the cute dishes though! That tea party you had…? So darling!

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