Chicken and Rice

Chicken and rice is a dish that I grew up with, and have been craving recently, so I asked my mom for the recipe. I modified it a little to minimize the potential BPA and MSG and sodium overload that accompanies canned condensed soups and soup packets, and the recipes I used follow the main recipe. They also really don't add more than a few minutes of work-- it takes less than 15 minutes to get everything prepped and in the oven. I also swapped out white rice in favor of brown. 

It came out soooooo tasty, although the rice was a little crunchy at first check, so I extended the bake time to 1 hour. It is important to seal the pan as best you can, since a moisture seal will help keep the chicken tender and cook the rice. Hope you enjoy!

1 cup whole grain brown rice

1 envelope dry onion soup (recipe follows)
1 can cream of mushroom soup (recipe follows)
1 cup almond milk
4 boneless, skinless chicken breasts
Fresh black pepper

1. Grease a 9x13 pan with olive oil. Spread the rice in the pan and sprinkle the dry soup mix on top. Season the chicken breasts with pepper and place on the rice. Combine the mushroom soup and milk, mixing well, then pour over the chicken and rice. Cover tightly, preferably with both foil and a glass lid.
2. Bake at 350 degrees for about 1 hour (1.5 if using bone-in chicken), and don't lift the foil until everything is fully cooked. 

Serves four.

Dry Onion Soup Mix Substitute
8 teaspoons dried onion flakes
1 ½ teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon turmeric
½ teaspoon celery seed (I used dill)
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon fresh ground pepper

1. Mix all ingredients well.
2. Store in airtight container for up to six months.

Cream of ______ Soup Recipe
2 tablespoons butter
3 tablespoons whole wheat flour
1/2 cup chicken broth
1/2 cup almond milk
Sea salt and fresh black pepper to taste

1. Melt the butter in a saucepan over medium-low heat. Stir in the flour, and keep stirring until smooth and bubbly. 

2. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, to taste.

*This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sautéed chopped mushrooms. Add herbs and or seasonings, as desired.

I'm all up in your pantry, stealing your casserole dish.