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Friday, July 25, 2008

Food Storage Friday - Easy Chicken & Rice

It's still July, which means we are still gathering rice. How is it coming along?

I adapted this recipe from one that I found on http://www.allrecipes.com/, a website that I love. You can type in ingredients that you have on hand and it will pull up recipes that match. It's a great tool for when you have food to use up.

Here are our ingredients:

It looks pretty similar to the ingredients we used a few weeks ago for the Rice Pilaf.


First, prepare the milk. When recipes call for milk, I generally use powdered milk so that I don't waste precious drinking milk. No one will ever know the difference, especially if you will be baking it.

Add 1/3 cup of powdered milk for every 1 cup of water (makes 1 cup of milk)


Next, add the uncooked rice.


Add the cream of chicken soup and seasoned salt. You could really use any "cream of" soup for this. You could do chicken, mushroom, one of each, etc. Mix it up!


Next, pour it all into a lightly greased 9 x 16 dish. Flake the canned chicken on top and stir it in. Cover and throw it in the oven.

After 30 minutes, take it out and stir it around. Cover back up and throw it back in for another 30 minutes.



After that, take it out and stir again. If the rice is done, great! If not, put it back in for another little while (it took me 20 more minutes).

Easy Chicken & Rice
2 cups milk (I used 2c water and 2/3 cup powdered milk)
2 cups white uncooked rice
2 cans cream of chicken soup
1 tsp seasoned salt
1 can chicken
1 can mixed veggies (optional)

Preheat oven to 350 degrees. In a bowl, combine the milk, rice, cream of chicken soup, canned veggies (optional) and seasoned salt. Pour into a lightly greased 9 x 13 pan. Flake canned chicken on top. Cover and bake for 30 minutes. Take out of the oven and stir. Bake another 30 minutes, or until the rice is cooked through. Enjoy!

Like many rice recipes, this one is very versatile. You can add lemon pepper for a little "zing", or red pepper flakes for some spice. Parsley is always good for some nice color, and don't forget about onion powder and garlic powder. Also, this recipe contains pantry foods only (like all of our Food Storage Friday recipes do). If you have refrigerated items on hand, put them to use! Sprinkle some grated cheese on top for extra yummy-ness!

1 comments:

jan said...

To make the dish quicker, make the rice first (20 min.) then mix soup, a little milk to thin, veggies and chicken. You can eat this as soon as it is heated through, or you can bake it for awhile, but that takes another dish and more energy costs.