Recipe: Chicken Continental and Chicken and Rice Casserole

CHICKEN CONTINENTAL (using cream of chicken soup and instant rice)

3 lbs. chicken wings or small drumsticks
1/3 cup seasoned flour
1/4 cup butter
1 can (10 1/2 oz.) condensed cream of chicken soup
2 1/2 tbsp. grated onion
1 tsp. salt
Dash of pepper
1/2 tsp. celery flakes
1 tbsp. parsley flakes
1/8 tsp. thyme
1 1/3 cups water
1 1/3 cups Minute Rice

Roll chicken in seasoned flour, fry in butter. Remove chicken from pan.

Stir soup, seasonings and water into drippings in pan. Cook and stir to a boil.

Spread rice in 1 1/2 quart casserole dish.

Pour all but 1/3 cup soup mixture over rice, stir to moisten.

Top with chicken pieces and rest of soup mixture.

Bake covered with foil at 375 degrees for 30 minutes.

CHICKEN AND RICE CASSEROLE (using eggs)

1/2 cup uncooked rice
1 tbsp. butter
3 lbs. chicken, cut up
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup oil
2 eggs
2 cups milk
1/4 tsp. nutmeg
Parsley

Saute rice, stir in butter and set aside.

Coat chicken with mixture of the flour, salt and pepper.

Fry chicken in oil until golden. Place chicken, single layer, in shallow baking pan.

Mix eggs, milk, nutmeg, and parsley with rice using fork. Pour mixture over chicken.

Bake at 350 degrees for 45 minutes.

Hi Sarah,

I hope one of these recipes is close to the one you remember. If not, please let us know if you remember any other ingredients.

Happy Cooking!

Betsy