This recipe brought to you by, “Crap, it’s 3:30pm and I need to make something for dinner!” followed by furious and slightly panicked freezer rummaging.
Ingredients:
- 2-3 lbs. chicken breasts, fresh or thawed
- 2 cups uncooked rice (regular, not instant!)
- 1/2 cup peas*
- 1/2 cup crinkle carrots*
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1/4 cup chicken broth
- 1 can water
- 1 cup (or so) of bread crumbs
- Seasonings: salt, pepper, paprika
*My husband hates vegetables, so I try not to overload one-dish meals with them.
Pre-heat your oven to 350°.
Combine cream of celery, cream of chicken, chicken broth and water in a 13 x 9 baking dish.
Mix in the rice.
Add peas and carrots.
Sprinkle about 3/4 cup of bread crumbs on top of the soup/water/rice/vegetable mixture.
Lay chicken breasts on top of the mixture.
Sprinkle chicken breasts with salt, pepper, paprika, then sprinkle with remaining bread crumbs (use more or less according to your preferences).
Cover with foil and bake for 45 minutes to an hour (length of time depends on the thickness of chicken breasts. Here in the boonies, the grocery stores cut them THICK, so it takes a while for slab meat to cook all the way through!).
Remove foil, then bake for an additional 10-15 minutes for browning.
Serve with biscuits or rolls.
Enjoy!
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My name is Jenn, and I'm 27 years old. I'm happily married to my best friend and soulmate, Daniel. Together we have a six year old daughter named 
Name: Alyssa
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