RECIPE TIME - HELEN'S ONE PAN CHICKEN & RICE MEAL

 

Dear Readers:

Here is another easy to prepare meal from my archives - click HERE to go the web page and see other recipes.  

May 5, 2011

You may have noticed that most of my recipes are mostly from scratch.  I am finding that the older I get, the more trouble I have with ‘boxed’ or ‘prepared’ food.  I don’t know if it is all of the additives or fillers they put in these things, but I know that my system doesn’t like them.  Additionally, many of these items, include much of our fast foods, have MSG, which is an appetite stimulant.  Do you think if they removed the MSG from our prepared foods, we, as a nation, might eat less and therefore lose weight?  Just a thought!

When I was a working mom, I always like the recipes that you can cook in one ‘pot’.  The recipe for this week is for two people, so adjust it accordingly for your family size. 

NOTE:  I do not add any salt to this recipe since there will be some in the cream of chicken soup and perhaps in the chicken broth. 

Shopping List:

§  2 chicken breast

§  Swanson’s Chicken Broth

§  Cream of chicken soup

§  Half and Half - or whole milk

§  Brown rice

§  Butter

§  Medium white onion

§  Broccoli flowerettes

§  Tarragon

§  Parsley

§  Garlic clove

Helen’s One Pan Chicken and Rice Meal

2 chicken breasts

1 ½ cup chicken broth

½ medium white onion, chopped

1 clove garlic diced

¼ teaspoon tarragon

1 teaspoon parsley flakes

1 to 2 tablespoons butter

2/3 cups brown rice

1 can cream of chicken soup

Enough half and half or whole milk to fill up the soup can – about 10 oz

In a large skillet, melt the butter.  Chop the onion and garlic (if you have a Black and Decker handy copper use it for the onion and garlic).  Place both in the skillet along with the uncooked brown rice.  Brown on a low heat until the onions are translucent.  

Add the chicken breasts and slowly brown on low heat on both sides.  Then add the chicken broth, tarragon, and parsley.  Cover and cook on low heat for 25 minutes.  Check to see if the rice is done and most of the broth has been absorbed.  If rice is not done, continue cooking and add more broth if necessary. 

Mix the cream of chicken soup and Half and Half together.  Add this mixture and broccoli (enough for two) to the chicken.  Cover and continue on a low heat for an additional 25 minutes or until broccoli is done.