Friday, September 7, 2007

Mushroom Chicken with Rice

Most families know this dish, easy easy...
  • 2/3 C condensed cream of mushroom soup (from a 10.75 oz can)
  • 1/2 C water
  • 1/3 C uncooked regular long-grain white rice
  • 1/8 tsp paprika
  • dash ground black pepper
  • 2 skinless, boneless chicken breast halves
1. Mix soup, water, rice, paprika, and black pepper in shallow baking dish. Top with chicken. Sprinkle with additional paprika and pepper.
2. Cover and bake at 375°F for 28-33 min. or until juices are clear and chicken shows no pink in the center.

Robyn's notes: This will never be the most exciting dish you eat in a given week (at least, it really shouldn't be), but it is a good way to deal with the second half of a can of condensed cream of mushroom soup (see "Using Up Ingredients" at the top of the blog).  This is a reduction of an old Campbell's recipe, and it works perfectly well for my somewhat lazy nights.  When I made this June 23, 2012, my chicken hadn't completely thawed, so it needed a full 33 minutes.  The real problem with this dish is that the rice tends to cook unevenly.  Some of the rice that's been fully covered in sauce will cook through to perfect tenderness, some will have a bit of a bite to it, some will be mushy.  I don't know if Campbell's ever found a solution for that, but since I only make this when I'm not feeling great and need something simple and edible, I'm not willing to put a lot of effort into resolving it myself.  As Campbell's COM soup contains wheat flour, this is not a G-F recipe.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Nutritional Information: Calories 312, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 583mg, Carbohydrates 33g, Fiber 1g, Protein 30g

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