A dish similar to this used to be one of my old standby dinners so it's no suprise that this one jumped out at me last week.
It was a hit and went directly into the binder for future meals!
Here's what you need:
Olive Oil for Cooking
8 servings of Chicken (I used thighs here, you could just as easly use breasts, just what ever you have on hand)
2 cans of cream of mushroom soup (cream of chicken works too)
3 cups water
1 tsp onion powder
1/2 tsp ground black pepper
2 cups uncooked regular long grain rice
4 cups frozen vegies (I like broccoli, carrots, and califlower which is known as California blend. Use what you like)
1 cup shredded cheese (I had colby cheddar on hand so that is what I used. Typically I use cheddar. You use what your family likes).
Heat the oil in a very large skillet over high heat and add the chicken. Cook for about 10 minutes for until the chicken is well browned on each side. (The chicken will cook again later so it should be mostly cooked but not all the way done.) Remove chicken from skillet.
Stir soup, water, onion powder, black pepper, and rice together in the skillet and heat to a boil. Reduce heat to low, stir, then cover and cook for about 15 minutes, stirring once halfway through the cooking time. Resiste the urge to remove the lid to often or your liquid will excape and your rice will be crunchy.
Add chicken back to the rice then stir in the vegies and sprinkle with cheese. Cover and cook about 5 minutes or until the chicken is done, the rice is tender, and your vegies are warm.
This recipe makes 8 servings. Leftovers refergerate well, if you are in to that sort of thing.
For anyone who is not feeding 7 people when they cook and only want to make four servings, simply half all of the ingredients.