This is one creamy chicken and rice casserole that is truly easy- you can fix and cook all in one skillet. One tip on the chicken: if you have to defrost the chicken, it is best to only partially do so. It is much easier to slice the chicken breasts if they are partially frozen. If the chicken is already cooked, just shred it and heat it in the olive oil.
2 boneless, skinless chicken breasts
1 tablespoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 cups Minute Rice
1 13oz can Cream of Chicken soup
1 1/2 cups water
Heat olive oil in a skillet over medium heat. While the oil is heating, slice the chicken breasts into thin strips. Add the chicken to the olive oil and lightly brown, stirring frequently.
Once the chicken is thoroughly cooked, stir in soup, salt, pepper, paprika, onion salt, garlic powder, rice and water until thoroughly mixed, and bring to a boil. Cover and lower heat to simmer for 15 minutes.
This serves 2 to 4 people.
Tips: To add color, serve with a dinner salad, asparagus tips or French style green beans. This is also excellent when re-heated. Cool leftovers, then cover and store in the refrigerator.
Variations: Pour into a 1½ quart casserole dish and bake at 350* for 30 minutes. This will give the top a light, crusty texture. Or, instead of Cream of Chicken, try Cream of Mushroom Soup for a delightful flavor.
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