There are certain dishes that I never grow tired of and chicken and rice is one of them. Many years ago I started making this Campbell's Soup version. It requires a can of their condensed cream of mushroom soup along with chicken breast and rice with paprika and pepper as seasoning.
Let me tell you, it's mm, mm good. I think you should try it with some of that boneless, skinless chicken that you've stocked up on with your various grocery store reward cards.
Campbell's One Dish Chicken & Rice Bake
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Directions:
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Lamara is a News Librarian at the News & Observer but on weekends you'll most often find her contemplating what dessert she next wants to whip up. Julie Powell worked her way through Julia Child's Mastering the Art of French Cooking; Lamara's goal is much sweeter (literally) to work her way through Martha Stewart's Cookies Cookbook.