Chicken and Rice
This is possibly the simplest recipe ever – only 5 ingredients! But when I made it, you would have thought I spent hours in the kitchen slaving over a hot stove the way my son and husband raved over it. Crazy, huh?
3 boneless chicken breasts
1 cup uncooked rice
1 tablespoon butter
2 cups water
1 can 98% fat free cream of mushroom soup
I don’t like to follow any of the recipes I have tried over the years where you cook the chicken and rice in the oven at the same time. The rice never gets as soft and fluffy as I like it, and the chicken tends to dry out. So, I do mine separately then combine them in a casserole dish.
Cook the chicken breasts in baking pan. To keep them moist, put water in the pan, enough to cover the bottom at least 1/4 inch. Season any way you like. I use garlic salt. Bake at 375 degrees for about 45 minutes depending on the thickness of the chicken.
Cook the rice on the stove top. I use Adolphus brand. Put two cups of water, 1 cup uncooked rice, 1 Tablespoon of butter or margarine, and little salt in a saucepan over high heat. Bring to a vigorous boil. Stir. Turn to lowest setting, cover, and cook for 20 minutes.
Cut the chicken into bite size chunks. Combine chicken, cooked rice, and soup in a casserole dish. Stir well. Cook for 20-30 minutes in oven at 350 degrees. Serve with green beans or another vegetable for a tasty, healthy meal.
(If divided into five servings, each serving has only 264 calories and 2.5 grams of fat. Amazing!)