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Pre-Hurricane Chicken and Rice

At a Glance

Prep
2 minutes
Cook
45 minutes
Total
47 minutes
Servings
1 casserole, 4 serving(s)

Categories

  • Casserole
  • Main Course
  • Baked
  • Easy
  • Healthy

Allergens

  • Milk

Servings & Nutrition

Original recipe serves 4. Current scale: 1x.

Calories 309.6 per serving 1238.4 for selected servings
Fat 5g per serving 20g for selected servings
Sugar 0.8g per serving 3.2g for selected servings
Protein 30.6g per serving 122.4g for selected servings
Carbohydrates 32.8g per serving 131.2g for selected servings

I'm posting this mostly so I can find it in a big hurry. When a hurricane is coming in it's a special occasion. Not just that we're about to be flattened by Mother Nature, but we can actually enjoy comfort food. And since we're likely to be without power for some time I like to feed my family at least one last decent meal.And since, as the National Hurricane Center so delicately puts it "all efforts to protect life should be urgently rushed to completion" my mind might be elsewhere. The ease of preparation fits the bill and the creamy rice (think risotto) and chicken taste great. I sometimes add canned peas or fresh broccoli and/or mushrooms. If you can find it, substitute Campbell's Cream of Chile Poblano soup for a really different taste.

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Equipment

Oven, Covered oven-proof casserole dish

Ingredients

  • 1 (8 ounce) can condensed cream of chicken soup or 1 (8 ounce) can better yet cream poblano soup
  • 1 1/3 cups water
  • 3/4 cup uncooked rice
  • paprika
  • 4 boneless skinless chicken breasts

Instructions

  1. Preheat oven to 375°F

  2. Mix soup, water, rice, paprika in oven-proof casserole with cover.

  3. Top with chicken.

  4. Sprinkle more paprika or pepper on chicken (hey, this is just for show), cover and cook for 45 minutes or until chicken is done through.

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Source: https://www.food.com/recipe/pre-hurricane-chicken-and-rice-303177

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