I had a can of cream o’ chicken soup (leftover from Rich’s last batch of heart attack potatoes) banging around the pantry, and really didn’t feel like shifting it around until Easter – those potatoes are just so incredibly bad for you that he only has them at feasts – so I went in search of something to do with a stray can of soup. And this recipe – well, a version of it – popped up on my iPad via BigOven.com.
And you know what? It’s pretty darned tasty! Check it out…
INGREDIENTS
•1 can (10-1/2 oz) cream of chicken soup
•1-1/3 cup water
•1 can (4 oz) diced green chiles, drained
•1/2 tsp Worcestershire sauce
•1/2 tsp Tabasco chipotle sauce
•3/4 cup regular white rice
•1/2 tsp granulated garlic
•1/2 tsp Shichimi Togarashi
•1/2 tsp Tellicherry (or black) pepper
•1-1/4 lb boneless, skinless chicken breast
•Dried parsley (optional)
•Paprika
•1 cup shredded Cheddar cheese
•Shredded mozzarella cheese
Heat oven to 375º.
Combine the rice with the soup, water, chiles, Worcestershire, Tabasco, garlic, Shichimi Togarashi, and black pepper in a large casserole pan and top with the chicken breast – pushing the chicken down into the rice.
Sprinkle, if you like, with dried parsley and paprika, then cover tightly with foil and bake for 45 minutes.
Remove from the oven, discard the foil, and top with the cheeses – I thought just the cup of cheddar looked a might skimpy, and had some mozzarella to use up anyway…
Back into the oven, uncovered, for 15 minutes, then pull it out and let it rest for ten minutes before serving.
Nice casserole!
I had it sorta, kinda, Mexican-style with shredded romaine, sliced grape tomatoes, sour cream, and a drizzle of Brown Derby French dressing. The soup and water and seasonings had soaked into the rice, making it almost like a risotto, but without all that standing over a pot and stirring, and the chicken was… well, it was chicken. The whole point of this dish, it seems to me, is the rice, which was pretty darned spectacular.
I may just have to try the rice alone, as an option to those potatoes…