This is my grandma’s chicken & rice with a twist. She cooked the chicken & rice separately before adding to the baking dish and I just put it all in together and bake. This saves time and dishes! Which is always helpful. When eating homemade meals all the time there are a TON of dishes! I don’t know about you but I am sure tired of doing them. My kids help but are not doing it on their own yet. Anyway, this is really yummy and you can have it with or without cheese but we all know cheese makes everything even better. 😉 My recipes are for a small family of 4 like us but we usually have leftovers.
- 2 boneless skinless chicken breasts
- 1 cup uncooked rice
- 12 oz. cream of mushroom soup
- 2 cups chicken broth
- 1/2 cup water
- 1 tsp minced onion
- 1/2 tsp celery salt
- 1 tsp garlic powder
- 1/4 tsp pepper
- paprika, salt & pepper to sprinkle on the chicken
- Veggies (optional) – 1 stalk of celery and 2 medium sized carrots, peeled
- 1 cup of shredded cheese (optional)
Mix all liquids, seasonings and the rice in a 9 x 13″ baking dish. Stir in chopped veggies if desired. Cut up the chicken into quarters and season with paprika, salt & pepper. Add to the top of the rice & liquid mixture (see picture below). Cover and bake @ 375 degrees for 45 minutes or until the chicken is cooked through, rice is tender, and the sauce is thickened. Stir the rice and add cheese if you like, let stand for about 5 minutes. I cut up the chicken into smaller pieces before serving.
I have found it at most stores that carry organic food, however they do not carry it at Trader Joe’s. You can also purchase it through Amazon:
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