The two Test Kitchens were talking about upcoming blog ideas, and we both agreed that one Friday FUNdamental we had to include was chicken and rice. It's an easy, fairly inexpensive recipe that will feed the whole family and please everyone. This recipe is a staple in the Arkansas Test Kitchen.
Chicken and Rice
1 cup rice (I like Riceland rice, because it is packaged here in Arkansas)
2 1/2 cups water
1 can cream of chicken soup (I use Campbell's, some store brands will have too much sodium and make the dish overly salty)
2 packets French onion soup mix
1 package boneless, skinless chicken cutlets (I used 9 chicken cutlets in my dish)
1. Pre-heat oven to 350 degrees
2. Spray a 10" X 13" dish with non-stick cooking spray
3. Place 1 cup rice in the bottom of the dish
4. In a bowl mix together water, cream of chicken soup, and French onion soup
5. Pour mixture over the rice and combine
6. Place the chicken cutlets on top of the rice mixture
7. Cook at 350 degrees for one hour and check the temperature of the chicken (it should hit 165 - 175 degrees on an instant read thermometer), and most of the liquid should been absorbed by the rice
Ways to turn this recipe up a notch:
1. You could coat the chicken with parmesan, or a poultry seasoning to give the chicken added flavor
2. Add cut up mushrooms, or other whole vegetables to the recipe
3. Instead of using cream of chicken soup, you could use cream of mushroom soup instead
We hope you enjoy this comfort dish as much as we do!
Stay Cool,
The Cool Dads Crew
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