The past few weeks have not been easy on anyone, whether they have been affected directly from Covid-19 or are just trying to keep their sanity while being cooped up for the duration of the outbreak. Meanwhile, I have been neglecting my blog for other reasons. A bout of unexplained nausea knocked me off my feet a week ago and it hasn’t allowed me to enjoy cooking or baking.
The sight of food hasn’t been easy. Just a glimpse at my Twitter page and a bevy of posts from fellow bakers and chefs with their culinary victories made my stomach beg for mercy.
At least now my stomach bug has disappeared as silently as it came on and after days of plain chicken, boiled rice and an occasional banana, I was able to savor a classic from the Campbell’s Soup archives. Their One Dish Chicken and Rice Bake was just what my tummy and taste buds needed.
If any of you have forgotten this blast-from-the-past or even if you have never tried it before due to the simplistic ingredients and instructions, give it a try. I know my stomach is thankful. A side of a green vegetable makes this casserole a blessing when times are tough. It stretches out the meal for a family, or someone with a healthy appetite!
Campbell Soup’s Classic One Dish Chicken and Rice Bake
1 can (10 1/2 oz.) Campbell’s Condensed Cream of Mushroom Soup or Campbell’s Condensed 98% Fat-Free Cream of Mushroom Soup
3/4 cups of uncooked long grain white rice
1 cup of water
1/4 tsp. black pepper
1/4 tsp. paprika
1 1/4 lbs. skinless, boneless chicken breast halves (I cut mine into smaller cubes for ease of serving)
- Stir soup, water, rice paprika and black pepper into an 11x8x2 inch pan. (A bigger pan is fine, the casserole will just be a bit flatter). Cover the baking dish with foil.
- Bake for 45 minutes until chicken is cooked through and rice is tender. Let stand 10 minutes before baking.
The original recipe states to add an additional 1/3 cup of water for creamier rice. I tried both ways and like the creamier version better.