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Naomi Judd’s Chicken Continental
We lost Naomi last week. It’s hard to believe that she is gone, but her memory and music will live on endlessly. As y’all know, I love love love Country Music. Real country music that is. And Miss Naomi was just that. So in honor of her memory, I wanted to do a recipe of hers. Like so many southern recipes, it is so simple and so delicious with very few ingredients. Let me know what you think about this version and y’all enjoy.
6 boneless, skinless chicken breasts
1/2 stick butter
2 cups rice cooked (white, yellow or brown)
3 cans cream of chicken soup
3 tablespoons dried celery leaves
2 teaspoons dried thyme
1 teaspoon garlic powder (I added this to her recipe)
Cook the rice according to package directions.
Sauté and brown the chicken breasts in the butter over medium high heat to just brown.
Remove from pan and cover to keep warm.
Add the creamed soup to the same pan and bring to a low boil.
Stir in the spices and mix well.
Add the cooked rice to the soup mixture and mix well to combine.
Nestle the chicken breasts back into the rice mixture and cover with lid or foil.
Bake in a 350°F oven for 30 minutes. (internal temp of chicken should be at least 165)
Uncover and bake an additional 10 minutes.
Let rest 10 minutes before cutting/serving.
*You can place all of this in a 9×13 pan to bake if you don’t have an oven safe pan.
I am looking at the original recipe for this that was printed in TV Guide years ago. She doesn’t list garlic powder as an ingredient (although I’m sure it tastes great when added), and she served it on “16 oz. yellow rice, cooked according to package directions.”