Chicken, Rice and Veggies
"A recipe from Campbell's, but altered a bit. Cooking takes some time, but the preparation doesn't require much effort or many dishes."
submitted by: Julie Parker and Alycia May
serves: 8-10
Ingredients:
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain rice
1 cup frozen peas
1 cup sliced carrots and water for boiling
1/2 cup finely chopped onion, can substitute 1 tablespoon dehydrated onion or 1/2 teaspoon onion powder
4 boneless chicken breasts, can substitute 6-8 chicken thighs or several chicken tenders)
Directions:
- Preheat oven to 350 degrees.
- Place carrots in pan with water to boil covering carrots about an inch. Cover with lid.
- Bring to a boil, turn heat to low boil for 3 minutes, turn off heat.
- Drain off water, set aside.
- Dump the soup into a large bowl. Break up soup and stir with fork or wire wisk until sort of smooth, then add about 1/2 of the water stir until well blended. Add remaining water and stir again.
- Add uncooked rice, and stir.
- Add carrots, frozen peas and onions. Stir with large spoon.
- Spray 8X11 baking dish with cooking spray. Pour mixture into baking dish.
- Place chicken pieces on top, sprinkle chicken with seasoning if desired.
- Bake at 350 for 50 minutes. Check to see if the rice is soft, if it is not bake or another 10-15 minutes, until rice is soft.
