30 MINUTE CHICKEN AND RICE DINNER BY ACCIDENT
Basically it's a Campbell's chicken and soup recipe that I had tweaked. I had 4 hungry friends over and no real food or money since where in college (this is a cheap dinner to make and easy to double good for big families). All I had on hand was chicken and rice and mushroom soup. Lucky I had a few spare items on hand. I didn't like the idea of chicken just sitting there in cream of mushroom soup for an hour in the oven with rice. So I tweaked it with white wine and made it on the stovetop we couldn't wait an hour. With the brown bits it made the greyish looking soup into a pretty golden color and the garlic woke everything up. The Uncle Ben flavor rices are awesome--when you're in a pinch I totally recommend them. You can also use egg noodles--it makes it a bit more richer. Ever since then, I get this request about twice a week and people still don't believe its cream of mushroom soup--who knew !
Provided by Danet Robaina
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, add oil and 2 tablespoons of butter; let melt and then add chicken breasts. Cook until golden brown and juices run clear.
- While chicken is cooking, follow package directions for rice (it takes about 10 to 15 minutes I've found).
- In saucepan deglaze pan with wine.
- Don't get rid of those yummy brown bits--it gives this sauce flavor.
- Add garlic, cream of mushroom soup and milk; stir until creamy.
- Add cheese.
- When rice is cooked, pour into mushroom mixture. Add chicken and season with salt and pepper.
- Let cook for another 5 minutes.
- Serve with salad and garlic bread. Serves 4.
- You can also leave the rice separate and just put the chicken in the sauce--either way, it's your choice.
Nutrition Facts : Calories 519.2, Fat 37.4, SaturatedFat 13.8, Cholesterol 128.8, Sodium 832.2, Carbohydrate 7.1, Fiber 0.1, Sugar 1.3, Protein 37
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