I love complicated flavors and exotic dishes- I even seek them out regularly. But sometimes simple is best. That is never more true than when I am craving chicken and rice.
Chicken and rice is an incredible dish because it can mean almost anything: chicken pilau, arroz con pollo, chicken congee, chicken stir fry. But when I want chicken and rice, I want the classic standby: Campbell’s Chicken and Rice Bake.
The recipe is simple:
1 can Campbell’s cream of mushroom soup
1 cup water
¾ cup uncooked rice
¼ teaspoon paprika
¼ teaspoon pepper
1.25 pounds boneless, skinless chicken breasts
In a baking dish, stir all ingredients together, top with the chicken. Cover the dish with foil. Bake at 375 for 45 minutes or until rice is tender and chicken is cooked through.
I have made some tweaks to this recipe that make it a little more exciting:
Add fresh rosemary to the rice mixture
Slice a lemon and place the slices over the top of the chicken
Stir in broccoli florets to the rice mixture before you bake- you can use any vegetable, really- for some added oomph
Use chicken broth in place of water
Add a tablespoon of dijon mustard to the rice mixture
There are many ways to innovate with simple dishes while still maintaining their overall appeal: they’re simple, they’re easy, and they please a crowd.
Try a classic chicken and rice bake next time you’re not sure what to make and let me know what you think!
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