Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

Click "Print" button below for printable version.

Click HERE for conversion charts.

Naomi's Chicken Continental (Low Cal/Diabetic)

2 (8-oz.) packages seasoned yellow rice*
¼ cup Land O’ Lakes butter
6 (about 5 oz. each) boneless skinless chicken breasts
3 (10¾-oz.) cans condensed cream of chicken soup
3 T. dried celery leaves, if desired
2 t. dried thyme leaves
Paprika, if desired

---

Heat oven to 350°F. Cook rice according to package directions. Melt butter in 12” skillet until sizzling; add chicken. Cook over medium-high heat, turning once, until golden brown on both sides (8 to 12 minutes). Remove chicken from skillet. Set aside. Add chicken soup and seasonings to same skillet. Reduce heat to medium. Cook, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Remove from heat. Stir cooked rice into soup mixture. Spoon rice mixture into ungreased 13x9” baking dish. Place chicken breasts on top; press chicken into rice mixture until almost covered. Cover dish tightly with aluminum foil. Bake for 30 minutes or until chicken is no longer pink. Remove foil; continue baking for 10 minutes. Remove from oven; let stand about 10 minutes before serving. Sprinkle with paprika, if desired. Makes 6 servings. *Substitute 2 cups uncooked long grain rice. Nutrition Facts (1 serving): Calories: 630; Fat: 20 g; Cholesterol: 110 mg; Sodium: 2310 mg; Carbohydrates: 70 g; Dietary Fiber: 1 g; Protein: 40 g