Sunday, January 2, 2011

Easy Chicken Rice Bake

I adapted this recipe from a Campbell's Soup/Rice-A-Roni recipe. I made the original recipe and, while it was pretty good, it was SO crazy salty that I could hardly eat it. I don't wanna sound like a food snob - processed foods have their place occasionally - but I prefer foods that aren't super-salted, and if a recipe has few ingredients and most of them are processed, the salt factor is usually way more than I can deal with.

I wanted to tweak it while still keeping the easy pantry-staple factor, and this is what happened. I'll post my recipe here, then post the original recipe in the comments section. (I would post a link, but the recipe was printed on the box.)

1 pouch boil-in-bag rice
about 2/3 capful Mrs. Dash seasoning
1 can 98% fat free cream of chicken soup (or cream of mushroom)
1 cup water
1 1/2 cups veggies, fresh, frozen, or leftover (I used leftover chopped cooked broccoli)
1 cup cheddar cheese
1/4 tsp. salt (or to taste)
5-7 raw chicken tenders (or 2-3 breasts)

Combine all ingredients except chicken and paprika in an 8x8 pan. Lay chicken on top of rice mixture and sprinkle lightly with paprika. (Don't you love how paprika makes pale, orphan-child cooked chicken look like you spent some time on it? even though you totally didn't, because you're a bad chicken mother?)

Cover tightly with foil and bake at 375 degrees for 1 hour. (You can also use frozen chicken in this; just add 10-20 minutes to the cooking time.)

1 comment:

  1. Original recipe (aka Salt Bomb Version):

    1 box Rice A Roni, approximately 6 ounces (not the family size)
    1 can cream of whatever soup
    1 cup water
    1 cup cheddar, divided
    16 oz. frozen veggies of your choice
    Chicken and paprika, as above

    Follow instructions, except mix 1/2 cup cheddar into rice mixture and sprinkle the rest of the cheddar on top of the rice before topping with chicken.