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For those Sunday mornings when you sleep late and didn't make plans for dinner on Saturday. 2 frozen skinless, deboned chicken breasts 1 c. rice (not instant or quick cook type) 1 can Campbell's Healthy request cream of chicken soup, cream of mushroom soup or cream of celery soup 1 onion, chopped 2 c. water 1 tsp. salt Place the frozen chicken into a pot of cold water until thawed (or use the microwave thawing cycle). Brush an oven safe casserole dish with oil or spray with non-stick spray, season the chicken with salt and pepper the and place in the bottom of the dish. Mix remaining ingredients and pour over chicken and cover with foil. Set oven at 375°F for 45-55 minutes. Note: Casserole Soup Mix may be used instead of the canned soup. Serve with a side of your favorite quick prepared vegetables. | |
Since microwave ovens vary in power, you may need to adjust your cooking time.
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ONION: Oops, I totally did not add the onion, it was delicious without.
WARNING: Once the liquid is added, it will be pretty full in the beginning, maybe sit the 9x13 pan on the oven rack THEN pour the liquidy mix on top and smooth out with a spoon before covering with foil.
CHICKEN BREAST:
I filleted my chicken breasts down the side and laid them open to cover more of the bottom of the pan. Next time I will use 5 chicken breasts for the doubled recipe.
RICE TYPES:
I used Short Brown Rice. At 55 minutes the casserole is a little liquidy, rice was al dente but I love it with a little bit of chewiness. The sauce thickened up quickly as I stirred it and scooped it into bowls. If you like super soft rice and used brown rice, allow to cook a little more. The chicken was definitely cooked for me at this time, so I first tasted the rice to see if it was the right texture.
WATER AMOUNT:
I added the water amount that the brown rice bag indicated I should used. Since I doubled the entire recipe to make a 9x13" pan, I actually added 2 1/2 c short brown rice 4 c water...my rice bag had 2 1/2 c in it and I wanted to use it up :)
DELICIOUS MEAL!!!