| Recipe Name: Chicken and Rice Continental Dinner |
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| Category: Cuisines of the World |
Sub Category: Continental |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
1 hr |
2 |
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Ingredients: |
| Frying chicken; cut up |
|
200 g |
| Seasoned flour |
|
1/4 cup |
| Butter or margarine |
|
1/4 cup |
| Cream of chicken soup |
|
100 ml |
| Medium onion; grated |
|
1 |
| Thyme |
| Salt |
| Pepper |
| Parsley; chopped |
|
1 tablespoon |
| Celery flakes |
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1/2 teaspoon |
| Water |
|
1 cup |
| Rice |
|
1 cup |
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Method: |
- Roll chicken in flour and brown in butter.
- Remove chicken. Stir soup, seasonings, and water into drippings. Cook and stir to a boil.
- Spread the rice in a shallow casserole.
- Pour all but 1/3 soup mixture over rice; stir to moisten. Top with chicken and rest of soup. Bake, covered, at 375 degrees for 30 minutes, or until tender
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