To use your frozen homemade cream of mushroom soup try this version of a old Campbell’s chicken and rice dish. You need to thaw the cream of mushroom soup in the refrigerator overnight. I used fresh thyme but dried thyme or another herb will work just fine. If you wish to omit the cream sherry just leave out. We like the flavor the sherry gives the rice and chicken, but it is fine without it. Since I froze mine in smaller amounts I used two containers of soup for this recipe. A total of 1 1/4 cups or 10 ounces. A good one dish meal served with your favorite vegetable or salad.
Chicken and Rice Mushroom Bake
1 container of Frozen cream of mushroom soup (1 ¼ cups) or 1 can of Campbell’s condensed mushroom soup
1 cup chicken broth or water (1 ⅓ for creamier rice)
¾ cup uncooked long grain white rice
¼ teaspoon paprika (optional)
¼ teaspoon ground black pepper
1 ¼ pounds skinless, boneless chicken breast halves about 4 ounces apiece
½ cup chopped celery
½ cup toasted pecans
2 sprigs of thyme or 1 teaspoon of dried herb of your choice
salt, pepper and paprika for chicken pieces
Heat oven to 375°. Season chicken pieces with salt, pepper and paprika and brown in small amount of oil.
Stir the soup, sherry, chicken broth, rice, pepper and paprika if using, toasted pecan pieces and celery in a 11x8x2 inch baking dish. Top with the chicken. Cover pan with foil and bake at 375°F for 45 to 50 minutes until chicken is cooked through and rice is tender. Check near end and if rice is too dry add some more broth or water.
Stir the rice before serving and remove thyme sprigs.
Stir the rice before serving and remove thyme sprigs.
This sure sounds good. I'm going to try this recipe tonight. I noticed you suggested adding sherry. Could you give me an idea of how much?
ReplyDeleteI usually just use a splash, about one or two tablespoons I would guess.
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