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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, October 14, 2008

Chicken and Rice

TALK ABOUT EASY!!! If you want minimal work, great taste, and few ingredients all bundled together with a terrific outcome - this is the recipe for you! This recipe is just chicken in a sauce, served over rice. Simple enough, right?


2 cans cream of mushroom soup
2 cans cream of chicken soup
1 cup sour cream, generous
2-3 chicken breasts cut into tenders or strips
Salt and Pepper to taste

Put all ingredients in the crock pot. Cook on low for 6 hours. (Longer if chicken breasts are frozen) Serve over cooked rice.

If you don't have a crock pot or you don't want to wait 6 hours for dinner just put all the ingredients in a casserole dish, cover with aluminum foil, and cook at 350 degrees for 60 minutes. Don't forget to cover it or your sauce will dry out!

NOTE FOR NEW COOKS: If you aren't familiar with how to cook rice it is really simple to remember: you always use a 1:2 ratio. (1 cup rice = 2 cups water, 2 cups rice = 4 cups water, etc.) You put the rice in the water and bring to a boil. Turn heat down to simmer, COVER, and leave alone for 20 minutes. DO NOT LIFT THE LID! Rice cooks by STEAM.

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