Stance: Studies on the Family

Brigham Young University Student Journal

Tag: chicken

Pinterest Win: Hearty Chicken Stew with Butternut Squash and Quinoa

This is a recipe I’ve seen pinned fairly often, and to be honest, the main reason I want to share it with you is because it is DELICIOUS. It’s perfect for fall (and pretty much any other time) and the ingredients aren’t too crazy.


Photo from here.

The original recipe can be found here. I made a few small adjustments (of course) to make it even easier on my limited pantry and my tastebuds.

Firstly, I did not have any quinoa on hand, so I substituted white rice for it. I cooked the chicken and white rice ahead of time to save me an extra half hour; the recipe has you cook both of those in the same pot (which is nice if you have the time).

The only other thing that takes a little bit of extra time is the cooking and mashing of the butternut squash. But trust me, it’s WORTH IT.

Also I left out the olives, because who likes those? (Sorry olive lovers.)

This is such a comforting meal. It is a “hearty stew” as the name implies, but it doesn’t feel heavy after you eat it (unless you consume the entire pot, as I came close to doing). The chunks of squash give the soup a creamier texture than it would have without, and you don’t even have to feel guilty because you didn’t use cream! Use this recipe on a crisp fall day and you will be more than satisfied.

By Sam Lund


Easy Chicken and Rice

by Jill Hacking

My friend shared this delicious recipe with me and assured me that it’s super easy to make. I tried it, and I have to agree. It’s a great choice for those nights when you want a nice meal but you don’t feel like doing a lot.


Here’s what you need:

∙        4–6 boneless skinless chicken breasts, thawed

∙        1 can of a “cream-of” soup (cream of mushroom, chicken, broccoli, celery, etc.)

∙        1 soup can full of milk

∙        2 cups rice

∙        4 cups water


Here’s what you do:

Preheat the oven to 375 degrees. Put the chicken breasts in a 9×13 baking pan. Mix the “cream-of” soup with the milk, and pour the mixture over the chicken. Put this in the oven for about 50 minutes.

While the chicken is in the oven you can make the rice.

I don’t have a rice cooker, so I used the microwave to cook the rice. To do this you put the rice and the water in a microwave safe bowl. Cover the bowl with a paper towel and stick it in the microwave for 20 minutes. I usually check it after 12 minutes and add more water if it seems dry. This ensures that the rice comes out nice and fluffy.

If you start the rice 30 minutes after you put the chicken in, the rice and chicken will be done at the same time.

Serve the chicken over the rice and enjoy!