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Chicken And Yellow Rice Recipe With Cream Of Chicken Soup

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Creamy Chicken Soup Simply Sated
Creamy Chicken Soup Simply Sated from www.simplysated.com

Description

This chicken and yellow rice recipe with cream of chicken soup is a delicious and easy-to-make dish that is perfect for any family dinner. The cream of chicken soup adds a creamy texture and a savory flavor to the yellow rice and chicken, making it a favorite among all ages.

Prep Time

The prep time for this recipe is about 15 minutes. It is important to have all the ingredients and equipment ready before starting to cook.

Cook Time

The cook time for this recipe is about 45 minutes. The chicken needs to be cooked through and the rice needs to be tender.

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (10.75 oz) cream of chicken soup
  • 1 cup uncooked long-grain rice
  • 1 cup water
  • 1 cup chicken broth
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • salt to taste
  • fresh parsley for garnish

Equipment

  • Large skillet with lid
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Spatula

Method

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the onion, green and red bell peppers to the skillet and cook until softened, about 5 minutes.
  4. Add the garlic powder, paprika, and black pepper to the skillet and stir to combine.
  5. Add the cream of chicken soup, water, chicken broth, rice, and salt to the skillet and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  7. Simmer the chicken and rice mixture for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Add the cooked chicken back to the skillet and stir to combine. Cook for an additional 5-10 minutes, or until the chicken is heated through.
  9. Remove from the heat and let stand for 5 minutes before serving.
  10. Garnish with fresh parsley before serving.

Notes

Make sure that the chicken is cooked through before adding it back to the skillet. The rice should be tender and the liquid should be absorbed before adding the chicken back to the skillet.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 317
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 68mg
  • Sodium: 628mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 26g

Recipe Tips

  • You can use chicken thighs instead of chicken breasts if you prefer.
  • You can add more vegetables or different vegetables to the skillet if you like.
  • If you don't have chicken broth, you can use water instead.
  • You can use brown rice instead of white rice if you prefer.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious chicken and yellow rice recipe with cream of chicken soup for a comforting and satisfying meal that is sure to please the whole family!


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