Saturday, February 11, 2012

Chicken and Rice

I got a very good compliment tonight. Well, 3 actually. All the girls liked dinner. It was almost as good as the stuff Aunt Jenn cooks. That is a tough challenge to live up to but I am evidentally getting closer. I'll take that.

Dinner tonight was chicken and rice. (No pictures today - I forgot) It was based on a recipe that I grew up making. I think Campbell's puts this recipe on a lot of their soup cans. It is the one where you put water, rice, and soup in a dish and mix it up. Then put the chicken pieces on top and bake it. A good recipe, except for the cream soup part. Dairy products are not allowed for us. So, remake - here I come.

I used the exact same concept but I had garlic flavored chicken broth in the fridge. (Never would have bought it but it came in a meal deal during one of our shopping trips to HEB. Nice freebie!) I put the chicken broth and rice in and the chicken on top (frozen!). Bake and voila! The girls didn't stop talking about it until they were done eating it!

2 C garlic flavored chicken broth
1 1/4 C long grain/slow cook rice
4 - 6 chicken breasts (thawed or frozen, doesn't make too much difference except for cooking time)

Put the broth and rice in a 9 x 13 dish and stir it up. Place the chicken on top and cover with aluminum foil. Place in 375 degree oven for 40 - 60 minutes (40 for thawed; 60 for frozen), checking to make sure the chicken is baked thoroughly. If you want a little bit of color to your chicken, uncover and bake for another 10 minutes. You could even sprinkle a tiny bit of paprika over it. Serve. Makes 4 - 6 servings.

I served this with corn and broccoli (both frozen and cooked in the microwave). This was a good dinner with very little work involved. My kind of cooking. And it was all from the YES list!!!

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