Cream of Chicken Over Rice in Recipes

Cream of Chicken Over Rice

• 4 Chicken breasts
• 2 cans of Cream of Chicken (I try to use the low sodium versions of this)
• 2 cans of Cream of Mushroom (ditto)
• Salt
• Black pepper
• Rice

1. In oven safe dish or casserole dish with a lid^, pour cans of soup, adding 3/4 can of water (or broth) and mix well. Add salt and pepper to taste.
2. Cube chicken and place in soup mixture. If dish doesn't have a lid, cover with aluminum foil.
3. Bake in oven for 45 minutes at 325 degrees, or until chicken is done. (If soup mixture isn't boiling, it hasn't cooked long enough.)
4. Make rice (I have a nice rice cooker, so... you're on your own here).
5. Put rice in bowl or on plate and smother with chicken sauce. Best if served with a vegetable side.

Yet another one of my grandma's recipes from the 50s. I don't think I've talked about why I use the low sodium cans of Campbell's soup. It's the same when I'm baking actually. If the ingredients don't have salt added to them, I am in better control over the salt content in my meals. (The same principle applies in the cookie recipe I posted, unsalted butter.) There have been many mix-ups in my years of adventurous cooking, and not monitoring your salt levels in a dish can very quickly turn bad.

Secondary trick: use chicken broth instead of water when making the rice.

NOTE: I realize they are condensed soup, but you have to take into consideration how much water/liquid is in the chicken as it cooks. If you add too much water (i.e. how much each can calls for) you will dilute the mixture too much and it becomes too runny.

^ Could also be done in a slow cooker, however, as I do not have one, I have no idea how long this would take.