Friday, November 1, 2013

Creamy Onion Chicken


I am always looking for recipes that will make enough food for just my husband and me without having tons of leftovers.  They always end up being thrown out.  I made up this recipe the other night.  It was the perfect amount of food for the two of us!

Ingredients:
For Chicken
2 boneless, skinless chicken breasts
salt and pepper
olive oil
1 can Cream of Chicken soup
1/2 packet dry onion soup mix

For rice
1 cup rice
2 cups water
1 tbs butter or margarine
1 tsp salt
1 chicken bullion cube

Preheat oven to 350 degrees.

Rinse the chicken and pat dry.  Sprinkle with salt and pepper on both sides.  Drizzle olive oil into a hot skillet.  Add the chicken to the pan. Cook, turning the chicken until each side is golden brown. Place the chicken into a casserole dish. Cover with cream of chicken soup. Sprinkle the dry onion soup mix over the chicken soup. Spread to cover the chicken.  Cover with aluminum foil and bake for 40 minutes.

Pour 2 cups of water into your pot and bring to a boil.  Add salt, butter, bullion, and rice.  Return to boil. Turn to low and let simmer, stirring occasionally until rice is cooked, about 14 minutes.


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