When I was growing up my mom made this Chicken & Rice recipe all the time. It is super easy to make and very family-friendly.
Boneless skinless chicken breasts or tenders
White rice (I use the boil-in-bag because its easiest)
Cream of chicken soup
Cream of celery soup
Carrots – diced (optional)
Celery – diced (optional)
Salt & Pepper
Cook rice according to directions on box. While rice is cooking, season chicken breasts with salt and pepper and brown both sides in a hot skillet (don’t cook through.) Place browned chicken in a 9×13 dish and plop a tablespoon of butter in the skillet. Lightly saute carrots and celery. Add cream of chicken and cream of celery soup to veggies. Stir rice into soup mixture. Pour rice mixture on top of chicken, season with salt & pepper, cover with foil and bake at 375 for approximately 20 minutes. Remove foil and continue baking until rice mixture is bubbling and starting to brown on top.
The diced carrots and celery are my own spin on the dish, my mom didn’t add those when we were growing up. She should have, though. Its a great way to sneak veggies into kids’ bellies. But I’m sure she knew better and we would probably complain about the celery. Now that I’m grown up, I think it adds nice flavor.
You are probably wondering “how many chicken breasts?” and “how much rice?” and “how many cans of soup?” These are all great questions and I have answers but they are probably wrong. So you are on your own. Make it up as you go along. Just to get you started though, I’ll be nice and offer some suggestions … 3-4 chicken breasts; 2 bags of boil-in-bag rice; 2 cans cream of chicken soup; 1 can cream of celery; 1/2 cup of diced carrots, 1/2 cup diced celery. Or more. Or less. Whatever you like. Good luck.
Oh yeah, one last thing. I like a side of peas with this dish. Green Giant Le Sueur peas with a pat of butter are my favorite. But Brad Pitt says they are “too mushy” so I make frozen, crispier peas for him. Its the little things, like feeding him frozen peas, that keep our love going strong.