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Sunday, June 6, 2010

Chicken & Mushroom Rice Bake

This is a spin off of a recipe I found on the Campbell's website. Their version was a bit too bland for our family, and we've made several variations of this to change it up. This is one of our go to meals when we don't have time for prep work. Cook time is lengthy (45 mins), but it's a nice one dish meal for easy prep and easy clean up!

For this version we used the following ingredients for a family of 6:

2 Boxes of chicken flavored rice
1 can of condensed cream of mushroom soup
4 cups of water
4 Chicken breasts
Salt, pepper, & paprika

Pour the rice into a 9 X 13 baking dish

Fill a bowl with 4 cups of water. Add the 2 seasoning packets from the rice boxes and whisk until blended. Add the soup to the bowl and blend until fully incorporated into the seasoned water.

Pour the liquid into the baking dish. Gently stir to ensure the rice is mixed well with the liquid.
sprinkle the rice w/paprika.

Lay the chicken breasts on top of the rice in the baking dish. You may have noticed in this photo that I used chicken thighs. I do NOT recommend that! It made the rice too greasy. It's what we had on hand and I thought it would be fine, but not su much. Season the breasts with salt, pepper, and paprika.

Bake at 375 for 45 mins and serve from the baking dish. So easy!

Alternate variations to this dish that we've tested are to use Spanish rice, or chicken and broccoli rice. We've also added broccoli florets or a vegetable medley to the rice mix and have used creme of broccoli soup, creme of celery soup, or creme of chicken soup.

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