Prep 5 mins
Cook 40 mins
My sister Eli introduced me to a really basic version of this, and I started fooling around until making it into the best chicken & rice ever made. I like eating this with biscuits or mashed potatoes. The best part of this recipe is its versatility... it can easily be altered & changed to suit your own tastes, and scaled to feed one person or several.
- 2 boneless skinless chicken breasts
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 cups uncooked Minute Rice
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon parsley
- 1⁄4 teaspoon sweet basil
- 1⁄4 teaspoon red pepper flakes
- Pre-heat the oven to 400 degrees.
- Cut the chicken into small, bite-sized pieces.
- Spray a casserole dish with non-stick spray, or line with non-stick aluminum foil.
- In your casserole dish, put down a bed of the rice. Pour the cream of chicken onto the rice, and stir well. Use cream of whatever floats your boat if you're not huge on cream of chicken.
- OPTIONAL - You can add a little bit of water to thin out the cream of chicken if it seems a little thick - I usually fill the can of cream of whatever halfway with water and stir that in, but you can add more or less to your tastes.
- Lay the chicken pieces onto the bed of rice & soup.
- Sprinkle all the spices on top. Raid your pantry and add whatever else you feel like using. Add more garlic and less red pepper flakes, use Mrs. Dash if you want to; this is where you get to make the recipe your own.
- No need to stir everything up just yet, but you can if you want. Bake at 400 degrees for twenty minutes.
- Take the casserole dish out of the oven and give everything a nice stir.
- Bake another 15-20 minutes, or until the chicken is at temperature.
- Give everything another stir once it's out of the oven, serve it up, & enjoy.
This recipe is all over the place. In addition, it isn't said if the chicken should be cooked first.