Thank you for helping us by reporting bad content.
You know how you always see those recipes on soup cans? Sometimes they sound pretty good and other times you question who made the decision of using that recipe. Well this is my take on a soup can recipe, it`s all delicious and you can have it in the oven in less then 15 minutes.
I promise this will leave your family wanting more!
Before I write a list of all the things you need I want to address the serving amount. This dish was prepared for a family of 5 and there were plenty of left overs! It`s good to use your best judgement on what your family will eat.
Here`s What I used:
-Boneless Skinless Chicken Breast
- 1 can of cream of chicken soup
- 1 can of cream of mushroom soup
- 1 can of cream of onion soup
- about 2 cups of rice
- salt, pepper & seasoning salt
This casserole is one of the easiest things you will ever make, and you won`t dirty all of your dishes preparing it. Start off by putting all your soups in your casserole dish, also add a sprinkle of some salt and pepper. Stir all the cans of soup together until they look evenly mixed.
The next thing you want to do it add in your rice. This can be a little tricky because you don`t want the mix to be more rice then soup, or your rice may not get the fluffy texture it should. My trick is if you add to much rice thin out your soup with a little heavy cream, milk or even water. Don`t add too much though just keep the proportions about the same. Equal soup to equal rice, and it`s always better to have to much soup then it is to have to much rice.
The next thing you have to do is prepare your chicken. I used boneless skinless chicken breast because it is my chicken of choice, but chicken thighs would also be great in this dish! I recommend using boneless though otherwise it`ll take a lot longer to cook and you could fry your rice.
I prepare my chicken by cleaning it up just a little. I like to make sure there isn`t any gristle or even bones that got missed. Anything that would make an unpleasant surprise when eating gets trimmed away. For this casserole I also cut the chicken breast into halves and some into thirds. You can leave them whole, I just think they look better in smaller piece and they`re much easier to fit in the dish.
The next thing you do it tuck the chicken in right on top of your rice mix! I pushed my down just a little bit into the pan, not enough so they would touch the bottom though. After giving your hands a thorough wash you can add more seasoning. I topped the whole casserole with salt, pepper and the seasoning salt. You really want to give the chicken a nice coat on top. The saltiness of the chicken and the creaminess of the rice will make such a good balance later on!
It`s very important that your cover your casserole with foil, you want to keep all the steam in so your rice gets nice and fluffy. All you have to do now is set this in your 400 degree oven for 45-60 minutes. Your chicken will be cooked through in about 30 minutes (depending on the size) it`s the rice that takes a little longer to get done. I checked my casserole at 50 minutes and it was perfect!
I love this casserole because the rice comes out almost like a risotto and it`s wonderful!
I hope you enjoy this recipe, let me know if you give it a try!
The photo above belongs to me, please do not take it.
luuuxweeklyfoodcomp casserole sweaterweather