This is a variation on chicken with a side of rice. This recipe cooks them together which gives the chicken a better taste and no drying out. I used Spanish rice yet if you want something more spicy use spicy rice.
The ingredients are quite simple. For extra flavor I also use a can of Cream of mushroom roosted garlic soup. You can use chicken breasts or my favorite – chicken tenders which absorb more of the rice favor.
In a suace pan I place the contents of the packet, the cream of mushroom soup with 2.5 cups of water. Then gently heat till the soup is dissolved.
At this point start pre-heating the oven to 325 degrees.
In a casserole dish I place the chicken and pour in the rice evenly over the chicken.
Gently pour the mixture over the chicken and ric
Cover with aluminum foil and place in oven.
Cook for 1 hour and 15 minutes.
When cooked remove from oven and let it rest for a few minutes
Then serve. I easily get two meal out of this for the two of use.
Instead of Spanish rice you can also use spicy rice for more flavor. I’ve also made this with Zatarains Jambalaya rice mix.
