Creamy Chicken Rice with Veggies

Thursday, February 11, 2010

After having this recipe on the menu for 2 weeks, I decided why not just go ahead and make it for lunch. I got this recipe from my friend Sara a couple of weeks ago and just now have been able to make it.

This is what I started with:



Creamy Chicken Rice with Veggies Recipe

4 Chicken Breasts
1 can cream of chicken
3/4 cup of water
tsp garlic salt
tsp onion salt
tsp paprika
1/2-3/4 bag of frozen mixed veggies
1 small can of mushrooms stems and pieces
1 1/2-2 cups of colby jock or your fav cheese
3/4 cup of White or Brown Long Grain Rice (Not Instant)
2 chicken bouillon cubes

Directions:

Preheat 375. Measure just over 3/4 cup of water and drop in 2 boullion cubes in water and microwave for 2-2 1/2 minutes. Spray a 9x13 baking dsh with cooking spray or olive oil 13x9 inch dish. Mix cream of chicken soup, water, garlic salt, onion salt, veggies, mushrooms and rice and put in baking dish. Top with Chicken (cut into pieces to speed up cooking time). Sprinkle chicken with paprika or any other herb mixture you prefer. Bake uncovered at 375 for about 45 min or until chicken is to 165 degrees. Top with cheese and stick back in oven for about 5 more minutes to melt.

Modifications:

-I think that you could probably add a onion soup mixture to the cream of chicken soup and cut out the garlic salt and onion salt.
-You could trade out chicken stock for the bouillon cubes.

How I did it:

#1 I preheated the oven to 375 degrees.



#2 This is where I made a mistake but I should have poured 3/4 cup of water.



#3 I placed 2 chicken bouillon cubes in the water . . .



then popped it in the microwave for 2 1/2 minutes (yes, I know my microwave needs a good cleaning).



#4 I sprayed down a 9x13 glass baking dish with Pam.



#5 Next, all of the ingredients were placed into a bowl . . .

1 can of cream of mushroom soup


1 can of mushrooms stems and pieces


about 3/4 of a bag of frozen vegetables


3/4 cup of brown rice (not instant)


paprika
garlic salt and onion salt


#6 The chicken bouillon stock was then added to the bowl and it was stirred together.


#7 Everything went into the baking dish.



#8 I then placed 4 chicken breasts on top of the mixture.


#9 I topped the chicken with some Home Seasoning.



#10 I covered it with foil and popped it in the oven for 45 minutes.






#11 After 45 minutes, I topped each piece of chicken with some cheese.



The Finished Product:




Review:
This was a great, home-style meal. Scott was really excited to eat this because it seems like he is always asking for this type of dish--made with cream of xx soups.

I made a "fatal" mistake in this menu. I call it residual side-effects of pregnancy brain from 3 pregnancies. If you go back up and look at where I poured the water, I poured 1 3/4 cup of water instead of 3/4 cup. The only thing I can think of is that I used a 2 cup measuring cup and I was just looking for the 3/4. Of course, common sense would tell you by looking that I poured WAY over 3/4 cup but what can I say? It's just another mess up and we move on.

I loved the flavors of the rice, soup and chicken stop. The chicken was really moist and topping it off with the cheese was really yummy. The rice was a little undercooked but that is obviously due to the excess of water.
I finished this meal off with the final head of Romaine lettuce that I had from this week and I had some slices of sourdough bread that I topped with a little herb butter and cheese and popped it in the oven to toast at the same time that I topped the chicken with cheese.

I will definitely make this meal again. Although I messed it up with the water, it was still really, really good. Both kids ate it and that is always a success! Thanks, Sara!
Enjoy!
April

2 comments:

Team Tezzy said...

It looks kind of like the chicken pot pie. Yummy!

Sara said...

You are Welcome it has been requested again for this week at our house.

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