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Boiled Chicken And Rice Recipe With Cream Of Mushroom

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Boiled Chicken Rice, Cooking with leftovers Eating Cultures
Boiled Chicken Rice, Cooking with leftovers Eating Cultures from eatingcultures.co.in

Description

This boiled chicken and rice recipe with cream of mushroom is a delicious and filling meal that is perfect for a cozy night in. The cream of mushroom adds a rich and savory flavor to the dish, while the boiled chicken and rice make it a hearty and satisfying meal.

Prep Time

The prep time for this recipe is minimal, taking only about 15 minutes to gather and prepare all the ingredients.

Cook Time

The chicken and rice will need to be boiled for about 20 minutes, while the cream of mushroom sauce will take around 10 minutes to prepare.

Ingredients

  • 1 pound boneless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 can of cream of mushroom soup
  • 1/4 cup milk
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Large pot
  • Medium saucepan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Start by prepping your vegetables. Peel and chop the onion and carrot, and chop the celery.
  2. In a large pot, bring 2 cups of water to a boil. Add the chicken breasts and reduce the heat to medium-low. Simmer for about 20 minutes, or until the chicken is cooked through and no longer pink in the center.
  3. While the chicken is cooking, prepare the rice in a separate pot. Bring 2 cups of water to a boil in a medium saucepan. Add the rice and a pinch of salt, and stir. Reduce the heat to low and cover the pot. Cook for about 18-20 minutes, or until the water is absorbed and the rice is tender.
  4. Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces with a fork.
  5. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot, and sauté for about 5 minutes, or until the vegetables are tender.
  6. Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.
  7. Add the can of cream of mushroom soup and the milk, and stir until well combined. Cook for about 5 minutes, or until the sauce is heated through and slightly thickened.
  8. Season the cream of mushroom sauce with salt and pepper to taste.
  9. Once the chicken is shredded, add it to the cream of mushroom sauce and stir until well combined.
  10. Serve the chicken and mushroom sauce over a bed of cooked rice.

Notes

You can customize this recipe by using different types of rice, or by adding additional vegetables like mushrooms or peas. You can also add more or less cream of mushroom soup depending on your preference for sauciness.

Nutrition Info

This recipe yields 4 servings. Each serving contains approximately:
  • Calories: 375
  • Protein: 26g
  • Fat: 9g
  • Carbohydrates: 49g
  • Fiber: 2g

Recipe Tips

To make this recipe even easier, you can use pre-cooked chicken breasts or a rotisserie chicken instead of boiling your own chicken. You can also make the cream of mushroom sauce ahead of time and store it in the fridge until you're ready to use it. Just reheat it in a saucepan over low heat before adding the shredded chicken.

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