Chicken and Rice Bake

Basic Recipe From Times Past

  • 2 cans condensed soup
  • 1.5 cups rice
  • 3 cups water
  • 1 chicken, in parts
  • french onion soup, dried

Acquire 9×13 pan.  Put can of soup #1 in the bottom of the pan.   Add rice, sprinkling evenly.  Add water.  Add chicken.  Smear can of soup #2 on top of the chicken.  Sprinkle french onion soup mix on top of chicken.  Bake until chicken is done.  Serve.

 

Updated recipe

  • 2 cans condensed soup – but you don’t have to use SOUP.  And you definitely don’t have to use campbells saltsoup.  Anything tasty and condensed is wonderful.  They had a simmer sauce at TJoe’s that was heavenly … think outside the can.  You just want to flavor the rice water.
  • 1.5 cups rice
  • 3 cups water
  • 1 chicken, in parts
  • SEASONINGS – salty seasonings, if you’re not using saltsoup.

Acquire 9×13 pan.  Put can of soup #1 in the bottom of the pan.   Add rice, sprinkling evenly.  Add water.  Add chicken.  Smear can of soup #2 on top of the chicken.  Season.  Bake until chicken is done.  Serve.

 

Either way, serve with some serious vegetation.  Easy dinner for a busy day, or when someone in your house has a fuzzy tummy.  Pretty much everyone likes this, it’s comfort food.

Personally, I was taught to cook by a very practical woman, and I tend to think that people make cooking way too difficult.  I can get this into the oven in 5 minutes flat – 10 if I have to cut up my chicken.  How quickly can you assemble a green salad and a side veggie?  30 minutes if you’re slow?  That gives you a solid hour of “after it goes in the oven” time to do other chores or take a shower or stand on your head… whatever needs doing in the evening.

Tonight I’m serving this with a pomegranate/feta salad for those of us who don’t have fuzzy tummies, beets for the two of us who like beets, and a glass of water for those of us who aren’t feeling all that awesome.  Peeling, cutting & cooking six beets + dissassembling 2 large pomegranates took me about 45 min, but I couldn’t say no to the poms.  We grow them hereabouts, and they were so big and red and gorgeous … sometimes you give in to the food porn.  (The beets were on sale too, and just as gorgeous).

 

PSA from yesterday’s meal:  If you put juniper berries in your soup, either tell people not to eat them or put them in a sachet and remove.  Sometimes I’m *too* crunchy/farm-style.    DH liked his slow cooked stew from yday, but then he stopped liking it about three hours after he ate it…. 😛  (The rest of us, who did not eat our juniper berries, are totally fine).  I know myself, so my juniper berries went into the trash this morning.  :p  They add a nice flavor to gamey meats or beef, fwiw.  But don’t eat them.

This is a similar warning to when I learned not to combine beans and cabbage in a stew.  I thought, “this will taste good together” and I was *right*.   Bad result.  Oy, such a bad result.  But it tasted good…..  that was some years back, mind you.

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