Thursday, October 21, 2010

Dinner for a Friend, Part 2

Yesterday I took the following to my friend: Chicken Rice, Plain Jello topped with whipped topping, lettuce salad, apple crisp, and homemade vanilla ice cream. When Bryn got in the van to help me deliver it, she said, "It smells so good." I said, "Yup. Let's hurry so we can come home and eat dinner." I love Chicken Rice and it has been a while since I've made it, so I really enjoyed dinner last night. I even convinced Bryce to just drive home from Rexburg last night without stopping for dinner, so he could enjoy the home-cooked meal I had waiting for him. I don't think we've posted Chicken Rice yet, so here is the way I make it.

Chicken Rice

3 boneless skinless chicken breast halves
2 cups minute rice
2 cans cream of chicken soup
2 Tbsp dry parsley
1/4 tsp thyme leaves
1 tsp dry celery flakes
1 Tbsp dry minced onion
3 cups water

Pound the chicken breasts until they are about 1/2" thick and then slice into 3 to 5 pieces depending on the size of the chicken breast. Dredge chicken in flour and then brown in hot oil in a frying pan. (You don't have to cook the meat through, just brown it to make it look nice and pretty.) Set aside.

Put the two cups minute rice in a 13x9" baking dish. Combine the remaining ingredients together in a sauce pan and bring to a boil. Pour this mixture over the rice and stir to mix it up well. Place the chicken on top of the rice mixture and sprinkle with paprika, if desired. Cover with aluminum foil and bake at 350 degrees for 30 to 40 minutes. This should probably serve 6 people.


  1. Doesn't it just make you feel good to serve someone else? Plus, it sounds like your family is benefiting from the yummy meals, too!

  2. One of my favorite recipes! Thanks for posting it, Janeil!

  3. BTW, what was Bryce doing in Rexburg?

  4. The Band Booster Culinary Committee made Chicken and Rice for the band members to eat after a competition. We used pre-cooked cubed chicken (leftover grilled chicken breasts from a previous band dinner), fresh herbs from my garden (which really added flavor and freshness to this dish), and cooked it stove-top style on a camp stove in Dutch ovens. We doubled the recipe in each of two 12" Dutch ovens, and singled the recipe for another 12" Dutch oven. There wasn't a morsel left! We served about 50 people, and the band members LOVED having something warm and delicious prepared for them.

  5. Oh, and it only took about 20 minutes to cook it stove-top style.