Some days are in fact slow days and if all goes well they stay that way. It is a good winter Saturday to look for a new chicken recipe.
From Campbell’s Soup:
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1 cup water
- 3/4 cup uncooked long grain white rice
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds skinless, boneless chicken breast halves
Hmm. In the comments – …made this dish for 25 years, I double the recipe, only I use 2c instant rice, 2 family size cans of Campbell’s Cream of Mushroom soup, and instead of paprika I use Lemon pepper. I also rub my chicken with the Lemon pepper. It’s a family favorite.
I am pretty sure I have lemon pepper. I am, however, unsure of the vintage.
From https://iowagirleats.com/one-pot-chicken-and-rice/ One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistible gluten free dinner recipe again and again. Maybe so, but there are only two of us so I will see if it is modifiable.
- 4 – 6 Tablespoons butter or vegan butter, divided
- 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
- homemade seasoned salt and pepper (see notes)
- 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
- 1 Tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 Tablespoons dried parsley flakes
- 8 cups gluten free chicken stock
- 2 small chicken breasts (14oz), cut into bite-sized pieces
From https://thesaltymarshmallow.com/creamy-parmesan-one-pot-chicken-rice/ Creamy Parmesan One Pot Chicken and Rice is a creamy chicken and rice recipe made easy! The best chicken and rice full of juicy chicken and cheese! Could this be the winner?
- 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
- 4 Tablespoons Butter
- 1 Large onion, Diced
- 3 Cloves Garlic, Minced (3 Teaspoons)
- 2 Teaspoons Italian Seasoning
- ½ Teaspoon Pepper
- 1 Teaspoon Salt
- 2 ½ Cups Chicken Broth
- 1 Cup long grain white rice
- ½ Cup Heavy Cream
- ½ Cup Freshly Grated Parmesan Cheese
- Parsley for serving, Optional
- Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
- Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
- Cook and stir for 5 minutes until chicken is golden on all sides.
- Add the garlic and cook for one more minute, stirring constantly.
- Add the chicken broth and rice to the pan and stir.
- Bring to a boil, then reduce the heat to medium low.
- Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
- Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.
One half of a cup of heavy cream? None of that in the fridge, perhaps I will substitute sour cream and a couple tablespoons of milk. I will probably garnish with mozzarella cheese. For two I ended up with:
- 1 Chicken Breast (about 7 oz. – chickens are big these days.) cut into 1 inch pieces
- 2 Tablespoons olive oil
- 1/2 onion, diced
- Garlic, minced (1 1/2 Teaspoons – I buy this in a jar which is really handy.)
- 1 teaspoon Italian Seasoning (or Herbes de Provinence)
- 1/4 teaspoon Pepper
- 1/2 teaspoon Salt
- 1 Cup Chicken Broth
- 1/2 Cup long grain white rice
- 1/4 Cup Sour cream
- 1/4 Cup Grated Parmesan Cheese
- Garnish with shredded mozzarella
Or pea soup could be a substitute for all of this. I made pea soup with ham two days ago. We had some for dinner with an excellent dessert, blueberry pound cake and fruit. There are two more bowls of pea soup in the fridge waiting patiently to be eaten as left overs. Pea soup like lasagna only gets better with age in the fridge.
So maybe pea soup and sandwiches for dinner. Perhaps I should pick out a dessert first.
The best part about slow days is shopping for dessert and dinner. Parkinson’s disease can enable one to appreciate the small things.