Chicken with Rice
This is a perfect dish in my book. It’s super simple to put together, it makes a lot, and it tastes terrific even when it’s reheated. When my mom makes this, she cuts up a whole chicken. But I’m only willing to go so far to save money and cutting up whole chickens is beyond that point. I buy whatever parts of the chicken are on sale and already cut up.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Stir together the cream of mushroom soup, onion soup mix, and rice in a 9 by 13-inch baking pan. Add the water and stir until fairly smooth. (The water will not get mixed in completely, just make sure the rice is evenly distributed in the pan.) Place the chicken pieces on top of the rice mixture and cover the pan with aluminum foil. Bake for 30 minutes. Carefully remove the foil and bake for another 30 minutes, or until the chicken is lightly browned. (You can also make this with boneless chicken: just leave the foil on for 45 minutes and take it off for the last 15 minutes.) Remove from the oven and serve immediately.
Food for Thought
Step 3
Rice is a complex carbohydrate, which means that it contains starch and fiber. Complex carbohydrates are digested slowly, allowing the body to utilize the energy released over a longer period, which is nutritionally efficient. It has a low sodium content and contains potassium, which helps maintain your fluid and electrolyte balance, and the B vitamins that break down carbohydrates, fats, and proteins and are essential for your skin, hair, eyes, and liver.
