Here’s a new thing for y’all — Liz’s super-easy cook-for-one dinner recipe du jour: chicken & rice.
Ingredients:
– As much chicken as you want (I buy lots of frozen boneless skinless chicken breasts and freeze them two per ziploc baggie)
– One can of cream of chicken soup (I buy the “healthy request” variety from Campbell’s)
– As much rice as you want (brown or white)
1. Mix soup per instructions on soup can.
2. Stir in as much rice as you want.
3. Place (thawed) chicken in a casserole dish that’s been sprayed with Pam.
4. Pour rice/soup on top.
5. Cover and cook 45 mins – 1 hour in oven at 400ish degrees.
(If I’m making garlic bread at the same time, it calls for a 425 oven, so that’s the temp I usually use.)
Those more fond of food with a kick can add soy sauce to the rice once it comes out of the oven. (Props to Mark for giving me the idea ages ago when I used to make this for us.)
I made this tonight, and had two small pieces of chicken with lots of rice. Two dishes (one for soup, one to bake), little cleanup, no leftovers — especially if you have a hOUnd willing to scarf down the extra rice. 🙂 Yum!
