Chicken Continental

 Sue Freeman posted3-28-98

Chicken Continental 
  4 lg Chicken breasts 
  1 (10 3/4 oz) can Cream of chicken soup  
  1 (10 3/4 oz) can Cream of celery soup  
  1 (10 3/4 oz) can Cream of mushroom soup  
  2 cups sliced mushrooms 
  1/2 cup Diced celery 
  1/2 cup diced onion 
  1 cup Minute rice 


Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top 
of the mixture, then add the diced celery. Cook for 3 hours on high or 
4 hours on low. Makes 4 servings. 

More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 
6 servings. 

The orginial recipe calls for dredging the chicken in flour, salt and 
pepper and pan frying til golden brown on high heat in a little oil. 
It gives it a more finished taste and a coating that is really good. 
Then bake it in the oven until chicken and rice are done approx. 45 min.
at 350.

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