My rice-cooker died recently, so you can imagine my horror. I cannot live without rice! And I really hate cooking on the stovetop because I have to keep watch over the rice, or else there will be burnt bits. Oh, how I took my rice-cooker for granted.
Luckily, there are such things as rice casseroles! If you're looking for a hearty dish, and have little money to spend on it, never fear! For this is one of the simplest recipe ever I've come across. And this dish is heavenly for a chilly winter's night :)
Ingredients
- 1 1/2 cup uncooked rice
- 1 can Campbells cream of mushroom/chicken soup
- 2 cups boiling water
- Salt and pepper
- 1 tsp Garlic powder (optional)
- 1 1/2 chicken breast halves.
- Butter for greasing, or you can also use margarine or cooking spray.
Makes 3 servings. You can adjust the recipe according to ratio if you'd like.
Instructions
- Preheat the oven to 180 degrees celcius. (Approx 350 Farenheit)
- Wash and rinse the rice in a deep bowl until water is no longer cloudy.
- Add the soup, water, garlic powder (optional) and salt and pepper with the rice. I recommend 1/2 tbsp of salt to help make the rice taste better. Mix carefully but thoroughly.
- In a greased casserole dish, slowly add the rice mix and make sure the rice is spread out evenly.
- Rub salt and pepper onto the chicken breasts and lay them on top of the rice, pressing down into the dish. It's okay if the casserole does not cover the chicken completely.
- Cover the dish tightly with tin foil and leave to bake in the oven for 1 hour. Remove the foil, and then leave to bake for a further 20 minutes.
- Leave to cool for a few minutes before cutting. If you'd like, you can put it under the grill to brown the chicken slightly. I didn't choose to do that though.
Enjoy! :)
Comments