Easy chicken and rice recipe?!
Answers: I need a VERY easy chicken and rice recipe. Isn't there one that uses rice, chicken, and cream of chicken? Anyways, my husband loves it! I just need a recipe for two. I'm not cooking for an army! Thanks!
Campbell's One-Dish Chicken & Rice Bake
1 can Campbell's condensed Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet.
Campbell's? Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's? 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
here you go:
two chicken breasts (if have skin on, brown in skillet first)
1 cup rice (preferably brown)
1 can cream of chicken (or celery or mushroom) soup (the kind you dilute), mixed with 1 can low-fat milk or water
2 cups broccoli (chopped) - optional
pepper to taste
mix all ingredients except chicken breasts and place in glass oven-proof pan or dish. place chicken breasts on top. cover and back until chicken juices don't run pink. remove cover 10 minutes before done so skins get crispy.
CHICKEN & RICE for 4
2 whole chicken breasts, halved
2 cans cream of chicken (or mushroom or celery) soup
little less than 1/2 c. butter
1-1/4 c. Minute Rice
Combine soups & butter in a saucepan. Heat until butter is melted, and soups are smooth & combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs. Serves 4
Freezes well, so you can freeze 1/2 of it
brown the chicken in a pan for approximatley 10 min on each side
In a baking caserole, place the chicken.
you need 1 can of campbells mushroom soup
1 cup of milk mix milk and mushroom soup
pour it over the chicken , evenly
add 1 cup of rice, spread the rice arround in the sauce mix
add shredded cheese. 350 oven bake for 50 minutes.
http://www.campbellskitchen.com/recipede...
It serves 4, but is great as a leftover.
just boil you skinless chicken, use the same water in the right amount for your rice, when cooked put them in a casserole dish with 1-can of cream of chicken soup, or cream of mushroom or cream of celery and 1/2cup of milk (you can also add 1-cup of canned or frozen veggies) and bake for 20 minutes at 350 enjoy! you will have leftovers for another meal, this also freezes well.
Easier than that....Chicken & Rice soup!