Friday, June 3, 2011

Chicken and Rice

This is a pretty common recipe that I'm sure you all ate often growing up, but this is my healthier version!  I'm sure I will be making this for my kids quite often because it takes about 5 minutes to prepare...and who doesn't love that!

I use whole wheat rice instead of white rice for some added nutrients, protein and fiber and healthy request soups.  I also used chicken breast tenderloins.  I have seen it done with chicken thighs, but I prefer the lower in saturated fat counterpart!

This is another one of those recipes that I make differently every time, but this is how I did it this time.

2 cans Healthy Request Cream of Mushroom Soup
1 cup Water
1 cup uncooked brown rice (I use Minute brand)
Dash of garlic salt (not really sure if that does anything!)
Pepper to taste
8-10 chicken breast tenderloins

Mix first 5 ingredients in medium sized mixing bowl.

Sometimes I will use 1 can cream of mushroom and 1 cream of celery.  Sometimes I add a package of frozen broccoli.  Sometimes I add a package of dry onion soup mix.  All delicious combos - depends on what I have on hand!

Pour rice mixture into 9x13 casserole dish.

Lay chicken breast on top of mixture.  These were frozen because I made it a few hours before I was going to cook it, so they had time to thaw in the fridge.  You would want them to be thawed before putting it in the oven.

Bake COVERED at 325 for 60-90 minutes...until chicken is cooked through.

Yes, the two of us did eat half the dish.  Its that good.

Have a great weekend!!


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