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One Dish Chicken & Rice Bake

Minnesotans are known for our bizarre hotdish (read: casserole) dishes. This is not your typical hotdish, but its also not one our more "out there" recipes, either. There is nothing like Tater Tot Hotdish here, so rest assured if you were worried, there's no reason to be. But it is your typical Minnesotan comfort food, made less for health and calorie count and more for filling and taste.

I discovered this recipe about about ten or so years back in an old Campbell's cookbook. My mom and I thought it looked interesting so we threw it together and made it one night on a whim. As you can imagine, like most of Campbell's recipes, it is brand-promoting, but surprisingly an extremely good recipe. This recipt was for a time period spanning the age bracket of 12 to 14, my favorite food. While it isn't so much must die for food these days, its still one of my absolute favorite baked dinners. Here's the recipe from out of that cookbook:

1 can Campbell's Condensed Cream of Mushroom Soup
1 cup water (Can use soup can)
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves

#1 Preheat oven to 375°F.
#2 Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. For creamier rice, increase water to 1 1/3 cups.
#3 Top with the four chicken breat halves. Season with additional paprika and pepper. Cover.
#4 Bake at aforementioned 375°F. 45 minutes or until done.
#5 For serving, the recipe says "Serve with your favorite steamed vegetable blend. For dessert serve pear wedges." This is up to you, its pretty filling by itself.

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January 2010
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