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This
is an old favorite chicken recipe that you can make at the last minute when you
haven't planned your dinner ahead. This recipe is very easy to make and always a
favorite with men, especially my husband. I've adapted this recipe to make
it healthier and lower in fat.
More great
Poultry
Recipes
and learn how to
Brine Poultry
for a moister and tastier dish.
Chicken and Rice Recipe
Recipe Type:
Poultry,
Rice, Chicken
Yields: 4 servings
Prep time: 15 min
Rice cook time: 25 min
Poultry cook time: 45 min
Ingredients:
1 cup whole grain rice blend (see photo below)*
2 1/2 cups water
1/2 teaspoon
salt
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless**
1 (10 3/4-ounce) can 98% fat-free
cream of mushroom soup, undiluted
1 cup water or skim milk
Herbs or spices of your choice (I like to add some finely minced
chile peppers. That's the red in the above photo.)
* You can substitute
long-grain rice or any other recipe mix that you desire.
**
The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preparation:
Preheat
oven to 350 degrees F.
In a large saucepan over medium-high heat, combine rice blend,
water, and salt; bring just to a boil. Stir once, cover
with a tight fitting lid, reduce heat to low, and let simmer for 25 minutes.
NOTE: You don't want to cook the rice all the way, as it will finish cooking in
the oven. Remove from heat and pour rice in an large ungreased casserole dish.
Place chicken breast halves onto the top of the rice mixture.
In a medium bowl, combine mushroom soup with the water or milk,
and herbs of your choice.
Pour mixture over the top of the chicken.
Bake, covered, approximately 45 minutes
or until a
meat thermometer registers an internal temperature
of 165 degrees F. in the chicke (juices will run clear when cut with the tip of a knife).
Remove from oven and serve.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Makes 4 servings.
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