Chicken and Rice

This is a meal we’ve been eating since childhood. It isn’t fancy at all (condensed soup, check!), but that’s one of the things I love about it. This is comfort food at its finest. One more thing, you have GOT to serve it with peas. It’s the only way.

Recipe:

5-6 chicken breasts (I highly recommend using organic. Also, you don’t have to use this much chicken. If you only have two chicken breasts to use, that’s fine.)

2 cans (10 3/4 oz size) cream of chicken soup

2 cans (10 3/ oz size) cream of celery soup

2 cups long cooking rice (I like to use white basmati)

1/2 cube butter

3/4 cup milk

1 bag frozen petite peas

Place chicken breasts across the bottom of a 9x11 baking dish. Pepper each breast generously. Set aside. In a large pot mix together soups, rice, butter, and milk over medium low heat. Cook until the butter is all melted. Pour rice mixture over chicken breasts. Use a rubber scraper to help get all the rice mixture out of the pot. Smooth the top evenly. Cover with foil and bake at 350 degrees for 1 hour. Or, you can bake at 300 degrees for 2 hours. When finished baking, remove from oven and let sit for a few minutes. Cook frozen peas according to package instructions. Use a slotted spoon to serve peas.

I like to eat the peas, chicken, and rice all in one bite. The bomb, dudes.

Post by Bri

Recipe from my Aunt Marsha