Simple and great for a crowd

I just love this recipe! We simply call it Chicken and Rice. I have no idea where my mom got this recipe from but I’ve seen tons of various versions. It’s so very simple and quick to put together! This is great for a crowd. I personally make this most of the time for guests as you get both the main dish and starch side in one dish.

Pictures

  • 1 pkg Onion soup mix
  • 1 cup rice raw
  • 6 chicken breasts (or 8 thighs)
  • 1 can cream of mushroom soup
  • 2-1/2 cups chicken broth
  1. Sprinkle onion soup mix over bottom of 17x3x2 buttered pan. I’ve also used my cast iron skillet 17-inch, my large enameled cast iron dutch oven and my enameled cast iron lasagna pan depending on the amount I’m making.
  2. Sprinkle rice evenly over pan. Lay chicken on top of rice.
  3. Mix soup with broth and pour over top.
  4. Dot with butter. Bake uncovered 1-1/2 hours at 325 degrees.

For Low Carb, simmer heavy cream with fresh mushrooms to replace Cream of Mushroom soup. Use xanthan gum for thickening.

I have recently been making it in my huge cast iron skillet 17-inch, it makes up GREAT there and it stays warm for a long time. This goes GREAT with the Cast Iron Skillet Cornbread (http://embracing.today/simplecooking/cast-iron-skillet-cornbread/)!