There are many things I carried with me into marriage and becoming a homemaker. Many of which consist of my Mom’s excellent comfort meals that taste like they took hours to make, when in reality they are quick and simple. Smothered chicken and rice is something I like to throw together…yes, literally throw…when I am exhausted from my day and want to wash as few dishes as possible. 4 ingredients and 2 spices, let’s go!
- 1 pkg boneless, skinless chicken breast
- 1 can cream of chicken soup
- 1 cup of milk (I use whole milk)
- Salt and pepper to taste
- 1/2 c white rice
With the amounts listed above, there is enough to feed me and my husband as well as take some for lunch the next day (a crucial step in my attempt to save money).
So, the instructions are super simple.
- Preheat oven to 400 degree Fahrenheit
- Rinse chicken and if needed, slice horizontally until the breast measure roughly 1/2 inch thick. I don’t like mine too thick because I get paranoid about chicken not being done all the way. Plus, the thinner the breast means the faster the cook time.
- Salt and pepper chicken to your preference.
- In a mixing bowl, combine can of soup and cup of milk stirring until smooth.
- In a deep glass dish, I use one like this, add chicken and pour over soup mixture. Make sure soup covers all chicken so that it cooks evenly and doesn’t dry out.
- Cover with tinfoil and bake at 400 degrees Fahrenheit for 25 minutes or until cooked through.
- While chicken is cooking, cook rice using directions on the back of the package. Yep, nothing special about this step. Just plain ol’ white rice.
When everything is cooked, I scoop a few scoops of rice into a bowl, add a few pieces of chicken, then top with the soup in the pan.
That’s it. Simple, with few ingredients, and did I mention a good comfort meal that isn’t fried?