Chicken and Rice

I think everyone has a version of this and most of them are good. This one is one of those really quick and easy dinners that you almost always have the ingredients for in your pantry and fridge. I grew up with this meal and it proved itself again in my home. Not on my 'healthiest dinners' list, but we all need a few meals that are fast, delicious and a hit with the kids. A great meal when you don't want to think about dinner.


Chicken and Rice
1 can cream of chicken
1 can cream of mushroom
1 can cream of celery
1 can of water
1 cup uncooked minute rice
1/4 cup (1/2 stick) melted butter or margarine
salt and pepper
chicken breasts or tenders

Preheat the oven to 375 degrees. Mix all the ingredients except the chicken, seasoning with the salt and pepper (you can always add more later, don't over do it). Pour the soup mixture into a 9x3 and then settle the chicken into the mixture. Cover with foil and bake for 45 minutes, or until chicken is cooked through, uncovering for the last 10 minutes.


Another great thing about this dish is it's easy to play with. The regular recipe isn't quite enough for my family and leftovers for my husband's lunch the next day. So I thrown in an extra can or two of the soups I have and maybe another cup of rice and can of water. Only put as much meat as you'll need, and if you want to stretch your dollar, cut the chicken into bite size pieces and mix it in with the soup.


Serve with a green salad or a whatever veggies you have. Enjoy!