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.
Ingredients
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)
Butter/margarine
Salt & Pepper
Directions
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.
PigTales 
I saw the picture and thought, “Ummm, that is NOT mom’s recipe!” LOL When I make it, I add garlic to it, of course! But lately, when I am in the mood for chicken and rice I make Grandma’s cheesy rice casserole and add chicken to it. Batta Boom Batta Bing! It’s the BEST and I don’t think I will make chicken and rice any other way.
Oooh that sounds good!!
Brad Pitt is lucky to have you š
Funny, that’s what I say all the time! Just kidding š Thanks so much for the comment!!
That’s not how I made it at all! I just put the UNCOOKED rice in a 9×13, stir in soup and water and top with browned, seasoned chicken. Your version looks better. Wrong, but better.
I knew you would correct me. That’s why I half-assed the directions.
My mom made something like this with boneless pork chops. Also delicious! And pork is the other white meat, you know
Oooooh, pork chops would be so good in this recipe! I think I am going to try that next time!
Okay, just made this tonight and had the BRILLIANT idea to add white wine as I simmered the veggies. Except for running out of time to soften the veggies, I think it was a success!
NICE! I will have to try that next time! I bet it adds a nice boost of flavor!