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Delicious Chicken And Rice Recipe With Cream Of Chicken

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Cream of Chicken and Rice Soup Recipe Golden Isles Cooks
Cream of Chicken and Rice Soup Recipe Golden Isles Cooks from goldenislescooks.blogspot.com

Description

Chicken and rice is one of the most versatile and delicious meals out there. This particular recipe takes that classic dish and adds in cream of chicken soup for an extra creamy and flavorful twist. It's a simple and easy-to-make dish that's perfect for a weeknight dinner, a cozy family meal, or even a potluck. The tender chicken and fluffy rice are cooked in a rich and savory sauce that's perfect for soaking up with a piece of crusty bread.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 1/2 cups of uncooked white rice
  • 3 cups of water
  • 1 can of condensed cream of chicken soup
  • 1 1/2 cups of milk
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 4 boneless, skinless chicken breasts
  • 1/4 cup of chopped fresh parsley (optional)

Equipment

  • Large pot or Dutch oven
  • Baking dish
  • Foil
  • Measuring cups and spoons
  • Whisk

Method

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot or Dutch oven, combine the uncooked rice and water. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Let the rice simmer for 18-20 minutes, or until fully cooked.
  3. In a separate bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, paprika, salt, and pepper.
  4. Add the chicken breasts to the pot with the cooked rice, then pour the soup mixture over the top of everything.
  5. Cover the pot with a lid or foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
  6. Remove the lid or foil and bake for an additional 10-15 minutes, or until the top is golden brown and the sauce is bubbly.
  7. Garnish with chopped fresh parsley, if desired, and serve hot.

Notes

  • This recipe can easily be doubled or halved to feed a larger or smaller crowd.
  • If you don't have cream of chicken soup on hand, cream of mushroom or cream of celery soup can also be used.
  • If you want a slightly lighter version of this dish, you can use low-fat or skim milk instead of whole milk.
  • Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

Nutrition Info

  • Serving size: 1/4 of the recipe
  • Calories: 475
  • Total fat: 9g
  • Saturated fat: 3g
  • Cholesterol: 96mg
  • Sodium: 1166mg
  • Total carbohydrate: 55g
  • Dietary fiber: 1g
  • Sugar: 4g
  • Protein: 41g

Recipe Tips

  • If you want to add some extra veggies to this dish, you can stir in some frozen peas or carrots before baking.
  • If you're short on time, you can also use pre-cooked rice instead of cooking it from scratch.
  • If you prefer a crispier top to your chicken and rice, you can broil it for the last 5-10 minutes of cooking.

This creamy and delicious chicken and rice recipe is sure to become a family favorite. It's easy to make, comforting, and full of flavor. Serve it with a side salad or some steamed veggies for a well-rounded meal. Enjoy!


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