Recipe: Chicken Continental

Recipes using McCormick Parsley Flakes

• 3 pounds chicken breasts or mixed chicken parts
• Enough flour to coat chicken
• 1/4 cups butter
• 1 can condensed cream of chicken soup
• 2 1/2 tbsp grated onion
• 1/2 tsp fresh ground black pepper
• 1 tbsp chopped dried parsley
• 1 tsp. celery flakes
• 1 1/3 cups Minute rice
• 1 1/3 cups water

1. Coat chicken in flour; brown in butter in large frying pan. Remove chicken from pan.
2. Stir in soup and seasonings.
3. Slowly add water to make gravy. Cook and stir to a boil.
4. Spread all the rice on the bottom of a 1 1/2 quart shallow casserole dish.
5. Pour all but 1/2 cup soup mixture over rice; stir to moisten.
6. Top rice with chicken and pour rest of soup mixture on top of chicken.
7. Bake, covered at 375° F for 30 minutes or until chicken is tender.
8. Makes 4 servings.