When my son was born we received dinners from the generous ladies in our church and 4 of the 5 meals brought were variations of this dish! I'm not going to lie, we were a little bit relieved when the fifth and final meal was pizza, but this just shows how popular this dinner is. Here is my take on this comfort classic, enjoy!
Chicken and Rice Bake
1 can Cream of Mushroom soup
1 can water
3/4 cup uncooked regular long-grain white rice
1/4 tsp paprika
1/4 ground black pepper
2 Tbsp canola oil
2 skinless, boneless chicken breasts (about 1 lb)
salt and pepper
In a skillet, heat the oil over medium-high heat. Place chicken in skillet.
I usually find that the rice is a bit crunchy still on the edges while there is extra liquid in the middle, so when I pull it out of the oven I like to stir the rice up and replace the lid for an extra five minutes. The rice will soften and it will still be plenty hot for serving.
This recipe is featured in Meal Plan: November 15-21.
|Simple yet satisfying.|