Chicken and Rice

Chicken and Rice

A wonderful chicken and rice recipe that has been handed down through my family. There are two ways to cook this and both are mentioned! This recipe is even kid friendly, my daughter loves it!

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

Servings

4
Boneless, SKinless Chicken Breasts, cut into bite-sized pieces or kept whole, depending on which cooking method you use
4
cans (10 3/4oz) Campbell's Cream of Chicken and Mushroom Soup
4
cans (10 3/4oz) Campbell's Golden Mushroom Soup
2
Cups Uncooked Rice
4
Cups Water
1/4
Cup Milk
1
can (13.25oz) Mushroom Stems and Pieces (optional)
Oil
  1. In a dutch oven or stock pot put a little bit of oil in to prevent the chicken from sticking. Brown the chicken pieces over medium-high heat until cooked through. While the chicken is browning start the rice in a separate saucepan. If you prefer to have the chicken breasts whole you will need to use an electric skillet. If you do use this method still add a little oil to prevent sticking. Brown the chicken over medium-high heat until chicken is no longer pink in the middle.
  2. Once the chicken is browned add all of the soup to the pot and stir to mix with the chicken. If you choose to add the mushrooms add them along with the 1/4 cup milk. Stir to mix. Simmer over low-medium heat, stirring occasionally. If it starts to boil lower heat. If you are using the electric skillet you will want to mix the soup, milk and mushrooms in a separate bowl before adding to the skillet. Simmer stirring occasionally as well as flipping the chicken breasts.
  3. Once the rice is done you can either serve it one of two ways if using the dutch oven or stock pot; you can put the rice into bowls and spoon the chicken/soup over the rice or you can add the rice directly to the chicken/soup mixture and then serve. If using the electric skillet place one chicken breast on a plate, add a scoop or two of rice then spoon the soup over the chicken and rice.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you make it in the stock pot/dutch oven it makes more than 4 servings. More like 8 to 10 servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.