Monday, November 7, 2011

My Cream of Mushroom Chicken

Okay, honestly, show of hands who HASN'T had in some point of their life cream of mushroom soup chicken and rice? Most of the time its bland and the rice is cooked WITH it. Eww. So I decided what the hell, I'm going to do my own spin and it sure made my taste buds go crazy! It's easy, perfect for week nights and delicious... So here goes...


3-4 Split chicken breast, Bone-In
1 Family size can of Cream of Chicken soup
1 cup of chicken broth
1 cup of white wine, your favorite!
Rice, I prefer Jasmine
1/4 tsp black pepper
1/4 tsp smoked paprika
1/2 tbsp coarse salt
1/2 tbsp FRESHLY minced garlic
1/2 tbsp garlic pepper

Preheat oven to 375* degrees.
Rinse chicken, pay dry. Set aside.

In your Dutch oven pan (buy one yet? Because I cook almost everything in it FYI), over med-low heat whisk together soup, broth, and spices. Continue to whisk for about 3 minutes continuously. What?! Stop whinning and just do it. You'll thank me later. Now, after you whisk for 3 WHOLE MINUTES, add chicken and cover with salt. Garnish with a tad of salt, pepper, and paprika. Throw the lid on top and place in oven for 45 mins.

Rice - cook as directed. Buy a rice maker. It's easy to use, clean and the rice tastes WAY better. Don't use minute rice, okay. Let stand for 10 mins, lid on.

Now, pour yourself that glass of wine and relax. The hard part, if you'd call it that, is over. Dinner is served in 45 mins. You can now sit back and drink wine and smell the aroma coming from your kitchen.

And if you went out and bought a bottle of wine JUST for this recipe, you're welcome.

Oh, and guess what's for dinner tonight?

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