Chicken and Rice

I’ve always liked the traditional chicken and rice casserole. It’s a kind of comfort food for me. This recipe is very simple and it’s delicious. The braised carrots are a nice accompaniment, balancing the rich flavor of the chicken and rice.


Chicken and Rice Casserole

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 7/8 cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

Preheat oven to 350 degrees.

Spread rice in the bottom of a 9x13-inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.

Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal tightly with foil. Bake in the preheated oven for 1 to 1 ½ hours.


Herb-Braised Carrots

10 carrots, peeled and cut into 2-inch pieces (or use one bag baby carrots)
1 cup chicken stock
2 stalks rosemary
6 sage leaves, roughly chopped
2 tablespoons butter
1 teaspoon sugar
Salt and pepper to taste

Place all ingredients except salt and pepper in a saucepan over low heat. Cover and cook until carrots are tender, about 25 minutes. Check for doneness by piercing with a knife or skewer. Discard rosemary stems before serving. Season with salt and pepper to taste.