Everybody has their own version of chicken & rice it seems. This is by far my favorite. Maybe because it's my mom's =)
From the kitchen of: Pam Alger
1 1/2 c. uncooked rice (I've found she must've meant minute rice)
1 c. grated cheddar cheese + 1/2 c.
6 chicken breasts
salt & pepper
3 c. chicken broth
1/2 pkg Lipton Onion soup mix
1 can cream of chicken soup
Place rice in bottom of large casserole dish. Layer 1 c. cheese over rice. Set chicken breasts on top. Pour chicken broth over the top. Sprinkle salt and pepper. Sprinkle onion soup mix over chicken. Cover with cream of chicken soup. Cook 1 hour at 325 uncovered. Sprinkle with remaining cheese. Cover with foil and bake 1/2 hour longer.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Saturday, September 12, 2009
Wednesday, June 3, 2009
Chicken Neapolitan
Chicken Neapolitan
8 boneless skinless chicken breast (4 oz each) - I used a 2.5 lb bag of frozen chicken breasts and cut the largest pieces in half so that I had 8 pieces
Salt and pepper to taste
2-3 Tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
(1 pound mushrooms, quartered) - I left these out because we don't particularly like mushrooms.
2 cans (10-3/4 oz each) condensed tomato bisque soup, undiluted - I just used tomato soup because I couldn't find the bisque
3/4 cup beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked rice or egg noodles (we used egg noodles tonight but both would be delicious)
Sliced ripe olives and minced fresh parsley to garnish, optional
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken, add the onion, garlic, and mushrooms. Cook 8 minutes longer or until chicken juices run clear.
Using a slotted spoon, remove four chicken breasts and half of the vegetables to a greased 2 1/2 quart baking dish. Cool.
In a large bowl, whisk together the oup, broth, basil, and oregano; pour half over chicken in the skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the fridge overnight. Cover and bake at 350 degrees for 35-40 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
I'm thinking about experimenting with this to bake instead of cook on the stovetop. I may try sauting the vegetables first in just a little oil - probably 1 Tbsp, and adding them to the sauce, then pouring the sauce over raw chicken breasts in a baking pan and baking at 350 degrees for 50-60 minutes. This would greatly reduce the oil.
8 boneless skinless chicken breast (4 oz each) - I used a 2.5 lb bag of frozen chicken breasts and cut the largest pieces in half so that I had 8 pieces
Salt and pepper to taste
2-3 Tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
(1 pound mushrooms, quartered) - I left these out because we don't particularly like mushrooms.
2 cans (10-3/4 oz each) condensed tomato bisque soup, undiluted - I just used tomato soup because I couldn't find the bisque
3/4 cup beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked rice or egg noodles (we used egg noodles tonight but both would be delicious)
Sliced ripe olives and minced fresh parsley to garnish, optional
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken, add the onion, garlic, and mushrooms. Cook 8 minutes longer or until chicken juices run clear.
Using a slotted spoon, remove four chicken breasts and half of the vegetables to a greased 2 1/2 quart baking dish. Cool.
In a large bowl, whisk together the oup, broth, basil, and oregano; pour half over chicken in the skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the fridge overnight. Cover and bake at 350 degrees for 35-40 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
I'm thinking about experimenting with this to bake instead of cook on the stovetop. I may try sauting the vegetables first in just a little oil - probably 1 Tbsp, and adding them to the sauce, then pouring the sauce over raw chicken breasts in a baking pan and baking at 350 degrees for 50-60 minutes. This would greatly reduce the oil.
Monday, May 4, 2009
Caramel Apple Pork Chops and Apple Spice Rice
Caramel Apple Pork Chops
4 (3/4 inch) thick pork chops (I used pork loin chops... and I made 6 since that's how many were in the package.)
salt and pepper to taste
2 garlic cloves, minced
4 Tbsp brown sugar
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
1/2 onion, sliced
2 tart apples, peeled, cored, and sliced (I used Granny Smith)
Preheat oven 350 degrees. Arrange pork chops in a 9x13 pan sprayed with Pam. Sprinkle with salt, pepper, and minced garlic. Set aside.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.
In a skillet, melt butter and saute onions. Add brown sugar mixture and sliced apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and place them on top of the pork chops. Continue cooking the sauce, uncovered, until thickened slightly. Pour over chops and apples. Bake about an hour or until the pork is cooked through.
Apple Spice Rice
2 Tbsp butter
2 cups rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple, peeled, cored, and diced
3 1/2 cups chicken broth
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, and apple. Saute 3 or 4 minutes. Stir in chicken broth adn bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until liquid is absorbed.
4 (3/4 inch) thick pork chops (I used pork loin chops... and I made 6 since that's how many were in the package.)
salt and pepper to taste
2 garlic cloves, minced
4 Tbsp brown sugar
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
1/2 onion, sliced
2 tart apples, peeled, cored, and sliced (I used Granny Smith)
Preheat oven 350 degrees. Arrange pork chops in a 9x13 pan sprayed with Pam. Sprinkle with salt, pepper, and minced garlic. Set aside.
In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.
In a skillet, melt butter and saute onions. Add brown sugar mixture and sliced apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and place them on top of the pork chops. Continue cooking the sauce, uncovered, until thickened slightly. Pour over chops and apples. Bake about an hour or until the pork is cooked through.
Apple Spice Rice
2 Tbsp butter
2 cups rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple, peeled, cored, and diced
3 1/2 cups chicken broth
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, and apple. Saute 3 or 4 minutes. Stir in chicken broth adn bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until liquid is absorbed.
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