There was this Chicken and Rice dish that Rob and I used to really enjoy. It was a Campbell’s Supper Bake thing that came in a box. All you had to do was add some chicken breast, throw everything into one pan and bake it to have a quick, inexpensive, yummy meal that we loved. We ate it at least once a week, sometimes even more. And then disaster struck and the company stopped making it.
Now I am happy to say that we were able to recreate it and can now make it with ingredients that are still available. My mom tried it and loved it and asked for the recipe so I though I would share it here.
Chicken Rice Bake
Serves approximately 3-4 people/
1 1/2 lb boneless chicken breast
2 cups of uncooked instant rice
1 tablespoon of parsley flakes
4 tablespoons of butter
1/4 cup, finely shredded carrot
16 oz Chicken Broth
1 can of Campbells Cream of Chicken With Herbs Soup
Preheat oven to 350 Degrees.
Combine rice, parsley, and carrot in 13×9″ baking pan. Cut the butter into small chunks and distribute around the outside of the pan. Pour broth over the mixture.
Slice Chicken Breast so they are thick enough that the tops will stick out from the rice mixture but thin enough that they will cook evenly. Place them on top of the mixture in the center of the pan. Spoon the Chicken with Herbs soup over the top of the Chicken.
Bake at 350 degrees for approximately half an hour or until the chicken is cooked thoroughly.
(You may want to stir the rice about halfway through so the top layer doesn’t get too crispy.)