Another classic 60’s recipe from (ahem) Betty Crocker & Campbell’s Soup. I’m such a sentimental nincompoop when it comes to this kind of casserole. It’s easy, warm and filling. Once again, there are no herbal correspondences except lots of love.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milk (for creamier rice, increase the milk to 1 1/3 cups)
3/4 cup uncooked long grain white rice, rinsed
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces) - or -
4 thick cut pork chops
1/4 teaspoon paprika
Instructions
- Heat the oven to 375°F.
- While the oven is heating, stir the soup, water and rice in an 11x8x2-inch baking dish.
- Season the chicken** with salt and pepper and sprinkle with the paprika. If using pork chops, season as above and sear on both sides to seal in the juices.
- Place the chicken or chops on the rice mixture.
- Cover the baking dish with a good fitting lid or heavy aluminum foil.
- Bake for 35 minutes, test the rice for tenderness and if close to done, remove the lid or foil. If the rice is still semi-hard, replace the lid or foil and allow to finish cooking.
- Finish baking until the meat is done and the rice is tender. Let stand for 10 minutes. Remove the meat, stir the rice and season to taste. Replace the meat and serve.
** For better flavor, you can use bone-in, skin-on chicken thighs. Sear both the skin and meat sides to brown on med-high heat. You’re sealing in the flavors and it will also help the thighs to fully cook during the baking period.