Chicken Continental


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"My husband has only cooked one meal for me in the 36 years we are married and this is the one he made. I tweaked it to make it healthier as his version used Minute Rice and canned Cream of Mushroom soup."

Serves 4 | Prep Time 30 minutes | Cook Time 20 minutes

Why I Love This Recipe

When we were first married my husband wanted to cook dinner for me and made the only dish he knew how to cook which he called Chicken Continental. It was made with Minute Rice and canned cream of mushroom soup. It was one of the only things he knew how to cook that wasn't tuna fish, steak or a burger. He still loves it and because I like to tweak recipes and healthy them up, I did that to this one and he likes it even more than the original. I have continued to make it over the years and my children love it too.


Ingredients You'll Need

1/2 cup organic, long grain white rice, Jasmine or Basmati
3/4 cup organic chicken or vegetable stock
4 pasture raised chicken thighs (skinless and boneless or on the bone) *Can also use drumsticks, breasts, even wings.
1/2 organic onion and 3-4 organic baby Bella mushrooms, chopped
2 tablespoons avocado oil
3 tablespoons pasture butter
3 tablespoons gluten free flour (either flour blend or brown rice flour)
1 cup organic milk, or any unsweetened dairy free milk like almond or coconut
Himalayan Crystal salt, black pepper, granulated garlic, Italian seasoning, paprika


Directions

Preheat oven to 350.

Bring stock to a boil. Add rice, reduce heat to simmer, cover and cook 20 minutes or until rice is done and liquid is absorbed.

Saute seasoned chicken thighs in 2 tablespoons of avocado oil until almost cooked all the way through and golden brown. Remove to a dish.

Saute the chopped onions and mushrooms in the same pan until softened.

Melt the 3 tablespoons of butter in a saucepan and combine with the flour. Stir and cook for about 2 minutes to cook out the raw flour taste.

Gradually stir in the cup of milk. Combine well, keep stirring and heat through until it gets creamy. Add sauteed onions and mushrooms to cream sauce.

Combine cream sauce with rice and pour into 8X8" baking dish sprayed with spray oil.

Put chicken thighs on top and bake for 20 minutes so chicken is cooked all the way through and rice absorbs cream sauce and sets.

Serve and enjoy.


Pairs Well With

This is a great one dish meal and all you'd need is a salad or some roasted veggies on the side.


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