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!