Difficulity: Easy
Chicken & Rice
3 cups of uncooked rice (not Minute Rice)
1 can (reduced fat) cream of mushroom soup & one can of water
1 can French onion soup & one can of water
add water to total about 4 cups of liquid
pour into a casserole dish (I used my 9X13 stoneware)
one piece of chicken per person
dot with pats of butter (or not)
cover with foil
bake at 350-400 until done
I made this with 3 boneless, skinless chicken breasts (had one leftover) with all the visible fat removed. You can use dark meat & bone-in, but defintely use skinless to cut back on the bad fat.
I cooked the dish at 350F for about an hour, then turned it up closer to 400F for about 20 mins. I have a small European size oven & your cooking times may vary. Start checking on doneness (texture of the rice and temperature of the chicken with a meat thermometer) at about 45 mins.
Chicken and rice was served with:
corn on the cob (this happened to be fresh)
sauteed asparagus (frozen) seasoned with evoo, lemon juice, salt/pepper, lemon herb seasoning
If you cut back on the butter & practice portion control, this can also be a weight friendly meal - as far as overall calorie consumption. And, yes, we eat carbs.
I happened to wash this meal down with a nice glass
Leftover potential: the rice dish heats up nicely in the microwave to eat as straight-up leftovers. I don't recommend freezing because the texture of the rice gets all funky. For leftover veggies, there's always the option to freeze them & add to soups later.
8 comments:
This was a hit!! The kids loved this....I made it last night for dinner...luckily, we ate after football practice b/c I used brown rice and it needed much longer to cook....I turned up the heat a couple of times, but it finally soaked up all the liquid. Morgan took the leftovers to lunch today...she loved it...I served it with broccoli! Thanks for the blog...I so can use all the help I can get!
Well said.
This is good stuff! I've done almost the exact same thing in a clay pot! Rice has to touch the liquid, and I threw some fresh pineapple slices on top after putting the rice in the mix. 350 for 1 hour was perfect. For my liquid base I used 1 can Cream of Chicken and then filled 1/2 that can with Pinot Grigio wine and poured that in too. Salt and pepper too along with some onion and orange and yellow peppers for color.
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