Tuesday, September 11, 2012

Cream of Mushroom Chicken and Rice Recipe

 This is an extremely easy meal, and quite inexpensive, but healthful and very tasty!  This is easily enough for six generous servings.  This lovely chicken recipe was a fond memory from my childhood, one of my favorite dinners growing up; now that I am the one cooking, I can understand why my mother was happy about that.



  • 1 family sized can (26 oz) Cream of Mushroom Soup
  • 1 can (26 oz) hot water
  • 2 cup uncooked long-grain white rice (I prefer basmati)
  • paprika
  • salt
  • garlic powder 
  • ground black pepper
  • 2 pounds (approx.) skinless, boneless chicken breast halves or tenders


  1. Season chicken on both sides with pepper, garlic powder, salt and paprika.
  2. In a baking dish large enough to lay chicken in a single layer, mix the can of soup, the can of water, and the rice. 
  3. Lay the chicken in a single layer on top of the soup and rice mixture.
  4. Cover and bake at 375 for approximately an hour, or until chicken is cooked through and rice is no longer hard.  Stir once at about 45 mins.
  5. Allow to sit for ten minutes, then serve. 


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