I absolutely must post this recipe first because it is my family’s all-time favorite. This is Southern comfort food at its best and whether you’re entertaining or just want to give your family some ‘yum in their tum’ this one is sure to become a classic in your kitchen. On the rare occasion that you have leftovers, they are delish!
Chicken ‘n Rice
1 pkg. fresh Boneless/Skinless chicken breasts, cleaned and cut in half width-wise
1 can Campbell’s cream of chicken soup
1 carton (8 oz.) Breakstone 1/3 less fat sour cream
Salt and Pepper
1/2 teaspoon Poultry seasoning
Mahatma white long grain rice
Pre-heat oven to 350 degrees. Mix the soup, sour cream, and poultry seasoning into a bowl and stir until creamy. Place cut chicken breasts in baking dish and sprinkle lightly with salt and pepper. Pour soup mixture and spread all over chicken, then cover with foil. Bake in pre-heated oven at least one hour or until chicken is tender.
When you have about 20 minutes left on the chicken, boil the water and begin cooking your rice. Remember, fresh cooked white rice is 2:1 ratio of water to rice. For example, 2 cups of water to 1 cup of rice.When water comes to a boil pour in rice, add a shake or two of salt and a pat of butter, lower heat and cover the lid. Set timer for 15-18 minutes, stirring rarely. Begin to cut your fresh broccoli off the stalk and place in stove-top pot. Add barely enough water to cover the bottom of the pot, sprinkle with salt and add a pat or two of butter (this is Southern cooking after all – we add butter to everything!)
With 7 minutes left on the rice, place broccoli on stove top and turn burner on high. Cover with lid and only shake the pot once or twice – don’t remove the lid.
Your house will smell fantastic and your meal will be hot and delicious – and everything will be ready at the same time! The gravy from the chicken is fabulous over the rice. All in just an hour =)